This unassuming chicken salad is one of the most remarkable things your taste buds will try! Really not joking here piglets. It’s salty, lemongrassy, tangy and my goodness it’s just an absolute bomb of flavours. Quick and easy to prepare you are going to be “wowing” and patting your tum in pure shock at the gloriousness of this dish.
Also whilst we’re on the subject, please don’t try and skimp with any of the ingredients. Don’t scroll through and say – “2 shallots and 2 garlic cloves raw? I’m not putting that much in.” Well look piglet, either follow the recipe to the last full stop or get those trotters back on the dusty un-tasty road, this recipe really is piglets way or the highway. Now that we have all those firm instructions out of the way, roll up your sleeves, prep the ingredients and get excited by the most amazing chicken larp you could potentially experience.
As a side note, this recipe was passed down from generation to generation of Laos’s locals and then this fine swine was the receiver of it at the end. It’s a traditional Lao cold salad and it is really one of the tastiest dishes that this fine swine has come across on its travels. Keep it a secret though piglets, we don’t want the whole world, let alone the whole Internet knowing about it. Oink!
Feeds: 2 Hungry Piglets
Prep Time: 15 Mins. Cooking Time: 10 Mins.
Ingredients of Larp Glory:
400g x Chicken Mince
½ x Tsp Stock Powder
2 x Limes
4 x Lemongrass Stalks
4 x Kaffir Lime Leaves
4 x Spring Onion Stalks
2 x Shallots
2 x Garlic Cloves
150g x Rocket
½ x Tsp Salt
½ x Tsp Fish Sauce
1 x Red Chilli
Scattering of Fried Shallots
Method of Flavour-bomb Salad:
- Pop your chicken mince (400g), stock powder (½ Tsp), a squeeze of half of one of your limes and 120ml’s of water in a fry pan on a low heat.
- Occasionally stir and break into small chunks and cook until the chicken is cooked through and all the liquid has been absorbed.
- Finely slice your lemongrass (4) and spring onions (4) into tiny circles.
- Skin and finely dice your garlic (2) and shallots (2) & finely dice your kaffir lime leaves (4) – roll your leaves up into a cigar shape and then slice – this is an easy way to slice them.
- On a lovely big platter mix the kaffir lime leaves, spring onion, shallots, garlic cloves, lemon grass & rocket (150g) together along with your cooked chicken mince.
- Cut your lime into quarters and squeeze over the top and drizzle over your fish sauce.
- Scatter over your salt and give it a really good mix.
- Top with sliced chilli if you’re a spice pig and a good scattering of fried shallots.
- And that dear piglet is the easiest and most delightful salad you will ever eat. Oink.