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Chicken Laap
1 lb. minced chicken
1/4 cup lime juice
2 Tbs. fish sauce
1/2 tsp. galangal powder
6 shallots, thinly sliced
2 Tbs. chopped green onion
2 Tbs. chopped coriander leaves
2 Tbs. ground roasted sticky rice
1 tsp. red chili pepper
15 mint leaves

Combine the ground chicken (beef or pork) with the lime juice, fish sauce, galangal powder and shallots.  Heat a skillet and cook the ground chicken mixture on medium heat for 5 minutes or until the meat is cooked.  Remove the skillet from the heat and add the chopped green onion, coriander, and ground roasted rice.  Mix thoroughly so that everything is well combined.

Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and garnish with the mint leaves.  Serve with an accompaniment of raw vegetables, such as long string beans or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, swamp cabbage, or spinach.

Galangal may be replaced with fresh ground ginger.  To prepare ground roasted sticky rice, add raw sticky rice to a hot skillet and cook until it is golden brown.  Add a table spoon of water to the pan on occasional intervals.   Then, grind in a mortar with a pestle.

Copyright 1998 by Phillip Martin All rights reserved.