Larb Kai (Larb Gai, kai/gai=chicken "salad")

From Somchet Chumpapo, L'Academie de Cuisine,
Techniques of Thai Cooking Workshop 2004-05-20

Serves 2

This "salad" is bright, spicy and refreshing, terrific on a hot day.
It should have no fat in it: use only the white meat of the chicken
and trim any fat from it.  There are no sweet ingredients but it has
the other three: salt, sour and spice.  Somchet says you can do this
with well-trimmed beef, shrimp, squid, even turkey breast; pork isn't
very popular.

It's quick to make, maybe 15 minutes if you have your ingredients
lined up.  You must serve this quickly or the fresh tastes and smells
will dissipate.

I usually serve this on a bed of cooked and chilled rice noodles on
top of a "bowl" made of lettuce leaves.  The contrast of textures,
temperatures and tastes is vibrant.  I've also stuffed Vietnamese
spring rolls with this, some cool noodles, lettuce and dry roasted
peanuts -- fun party food.

The fish sauce and parched rice are essential.  Fish sauce (like
Anchovies in other cuisines) provides a depth of complexity, even if
held just below the taste threshold.  The parched rice absorbs liquid
adds an exotic aroma that you'll miss if you omit it.  The mint and
lime really brighten this.


1/2	Cup	Chicken Stock
1	Cup	Chicken breast meat, minced (chop repeatedly with knife)
1 1/2	Tbs	Fish Sauce
1 1/2	Tbs	Lime Juice (lemon juice works ok)
1	Tbs	Spring Onion, thinly sliced
1	Tbs	Thai Parsley (I've used regular Italian parsley)
1/2	tsp	Chili, ground
1	Tbs	Shallot, thinly sliced
1	Tbs	Parched Rice (raw rice pan-toasted until nutty, ground fine)
5		Mint leaves, thinly sliced

Pour Chicken Stock into pan and bring to boil. Add minced Chicken.
Stir and break up with spatula until just cooked.  Remove from heat
and drain off liquid.

Return drained Chicken to pan. Off heat but while still warm, stir in
Fish Sauce and Lime Juice. Add Spring Onion, Thai Parsley, Chili,
Shallot, Parched Rice, Mint Leaves.  Toss and stir to mix.  Taste and
adjust lime and fish sauce.  Serve.

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