Chicken Laap Recipe

Chicken Laap Recipe

  • 4 tablespoons raw Thai glutinous rice
  • 1 pound skinless boneless chicken breasts
  • 2 teaspoons vegetable oil
  • 1/4 cup minced scallion
  • 1/4 cup fresh mint
  • 3 tablespoons coarsely chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce
  • 1 to 2 small (1-inch) fresh Asian chiles such as bird or Thai, minced
  • Accompaniments:sticky rice ; fresh mint, basil, and cilantro leaves; coarsely chopped tomato and English cucumber
  1. Cook rice in a dry small heavy skillet over moderately high heat, stirring constantly, until golden brown, 4 to 6 minutes (rice will smoke). Grind to a coarse powder in an electric coffee/spice grinder or with a mortar and pestle.
  2. Thinly slice chicken crosswise and cut slices into thin strips. Season chicken with salt. Heat oil in a wok or heavy skillet over high heat until hot but not smoking, then stir-fry chicken until cooked through, about 2 minutes. Remove chicken from heat and stir in 2 tablespoons rice powder, reserving remainder for another use. Add remaining ingredients and stir well.
  3. Mound chicken on a platter and serve with a basket or bowl of sticky rice and plate of herbs, tomato, and cucumber.
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