Saturday, August 6, 2016

THAI SPICY GROUND CHICKEN ' LARB GAI' ENJOY DAN:

                 
             THAI SPICY GROUND CHICKEN ‘LARB GAI’ by CHEF DAN:
Serves 4

DRESSING:
1/3-cup lime juice
2 tablespoon fish sauce
2 teaspoons Amber Raw Blue agave
1/2-teaspoon Sriracha

CHICKEN:
1-1/2 chicken tenders, cut into small cubes
1/2-cup coarsely chopped shallots
2 tablespoon thinly sliced lemongrass
2 teaspoons lime zest
1 red Thai chili, thinly sliced
1-teaspoon EACH chipotle powder, sea salt
1 garlic clove, thinly sliced
2 tablespoons fish sauce
3 tablespoons coconut oil, divided
Fresh large cabbage leaves or romaine leaves

 DRESSING DIRECTIONS:
1.   Stir all ingredients in a bowl to blend, set aside.

CHICKEN:
1.   Combine first 9 ingredients in a food processor.
2.   Sizzle 1 tablespoon coconut oil over and pulse until finely chopped.
3.   Heat reaming tablespoons coconut oil in a skillet over medium-heat when sizzling.
4.   Add chicken mixture and sauté, breaking up into small pieces.
5.   Sauté until chicken starts to turn golden brown and cooked through.
6.   About 6 minutes.
7.   Place 2 cabbage or lettuce leaves on each plate.
8.   Top leaves with chicken mixture, dividing evenly.
9.   Spoon the reserved dressing over the top.

GARNISH:

With cilantro, sliced radishes, cucumber, or coriander leaves

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