Larb Gai (chicken Salad) Recipe

Poach and chop the chicken

Place the chicken and 2 cups water (or broth) with 1 tsp kosher salt in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer gently until internal temperature reaches 165°F (74°C), about 10–12 minutes depending on thickness. Remove chicken and let cool until cool enough to handle (5–10 minutes). Reserve 1/4 cup of the poaching liquid for the dressing if desired. Finely chop the chicken into small bite-sized pieces (or shred slightly) and transfer to a large bowl.

Toast the sticky rice in a dry skillet over medium heat, stirring constantly, until the grains are golden brown and fragrant, 4–6 minutes. Watch carefully to avoid burning. Transfer toasted rice to a mortar and pestle or spice grinder and grind to a coarse powder. You should end up with about 1 to 1.5 tablespoons of powder. Set aside to cool.

In a small bowl, combine 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, and 1 teaspoon palm sugar. Stir until the sugar dissolves. Taste and adjust balance — aim for a bright salty-sour-slightly sweet profile.

Add finely chopped chiles (start with one bird's eye or 1/2 serrano), the thinly sliced shallot, the white parts of the green onions (reserve greens for garnish), chopped cilantro and chopped mint to the dressing. Mix to combine.

Pour the dressing over the chopped chicken. Add the roasted rice powder (start with 1 tablespoon) and gently toss everything until well combined. The roasted rice should help absorb excess moisture and add a nutty crunch. Taste and adjust: more fish sauce for salt, more lime for acidity, more sugar to balance, or additional roasted rice powder for texture.

Stir in the green parts of the scallions and freshly ground black pepper (about 1/4 tsp). If the mixture seems dry, add 1–2 tablespoons of the reserved poaching liquid to loosen slightly.

Transfer larb gai to a serving plate or bowl. Garnish with extra mint and cilantro. Serve immediately with lettuce leaves or cabbage wedges and cucumber slices for scooping.