Lahb Gai (Laotian Minced Chicken Salad)

I still don't understand why when you go to any Thai/Laotian restaurant they call this "larb", the mispronunciation of this word by everyone drives me nuts. So I'm spelling it more like how it sounds "lahb". This is probably the most classic dish in Lao cuisine and every one and anyone who knows a Laotian or Thai person has probably had different variations of this dish.

Side note:

I was having a late night dinner in downtown Austin so my friends and I went to Thai Passion since they opened up late. We ordered several dishes including their "Larb Gai" yes...that's how they spelled it there too. When it came out, you could barely notice what type of meat/protein they used for the dish. In all my times I've had this dish I don't think I've ever seen anyone use a blender to process the meat. Needless to say, that's very nontraditional and it takes away from the texture needed in this dish. My mom would've laughed and returned the dish as soon as she saw it (actually, she probably would've gone back to the kitchen to show them how to use a clever or a knife to minced the meat correctly). Anyway, I'm not saying stay away from this restaurant, but if you're looking for something more traditional and authentic, definitely don't order this dish there.

Lahb Gai (minced chicken salad):

Ingredients:

8 kaffir lime leaves

1 medium shallot

Mint leaves

1 large scallion

Cilantro

1-2 fresh chili pepper

2 limes

6 tablespoon fish sauce

1/2 tablespoon dried crushed chili pepper

1 tablespoon roasted rice powder

1 teaspoon kosher salt

2 chicken breast, skin on

1 chicken quarter

6-8 chicken gizzards

6-8 chicken hearts

3-4 chicken liver

Directions:

Cut (chiffonade) the lime leaves and thinly slice the scallions, shallots and chili pepper. Rough chop the cilantro and set all vegetables aside.

Cut the gizzards, skin, hearts and liver into small thin pieces. Mince the rest of the chicken.

In saute pan begin to cook all of the chicken and chicken parts in medium high heat until done.

Drain fat from cook chicken meat and let cool for 5-10 minutes.

Start adding fish sauce, lime juice, rice powder, dried chili peppers and salt. Mix ingredients into chicken thoroughly. Then start adding 1 vegetable at a time and mix after each.

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