Larb Gai Thai Chicken Salad

---

Occasionaly served warm in restaurants, i prefer the room temperature version. Use leftover roast chicken, or ready cooked barbecued chicken for convenience. you can find the ingredients in thai or some oriental markets

---

Steps

---

Grill or broil the chicken until just cooked through.

---

Allow to cool and remove skin and bones.

---

Chop the meat very finely.

---

Use only the tender white portion of the lemon grass and cut into thin slices.

---

Slice out the mid-ribs from the lime leaves and shred the leaf very finely.

---

Put the chopped chicken meat in a bowl and mix with the chopped lemon grass , shredded lime leaf , roasted rice powder , cayenne , scallions , mint , red onion and cilantro.

---

Combine fish sauce , lime juice and palm sugar.

---

Pour over the chicken mixture and combine well.

---

Serve with cabbage leaves and garnished with extra mint.

---

To eat , pick up a cabbage leaf and pinch" or roll up some chicken salad in it".

---

Ingredients

---

chicken breast, lemongrass, kaffir lime leaves, rice powder, cayenne powder, green onions, fresh mint leaves, fresh cilantro, fish sauce, limes, juice of, palm sugar, red onions, cabbage, mint leaf