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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This very typical Lao dish may also be made with fish, pork, beef, or, in Southeast Asian tradition, water buffalo meat. While laap is often made with raw meat or fish, our chicken-based rendition is stir-fried, as it was when Lao cooks served it to us. A powder made from toasted glutinous rice subtly flavors the dish. Ingredients:
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 |
Directions:
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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