Chicken Laap
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3 tablespoons fresh lime juice
- 1/4 cup fresh mint
- 2 teaspoons vegetable oil
- 1 tablespoon asian fish sauce
- 3 tablespoons coarsely chopped fresh cilantro
- 1 pound skinless boneless chicken breasts
- Carbohydrate 13 g(4%)
- Cholesterol 83 mg(28%)
- Fat 6 g(8%)
- Fiber 1 g(4%)
- Protein 27 g(55%)
- Saturated Fat 1 g(4%)
- Sodium 410 mg(17%)
- Calories 217
Preparation 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. 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. Mound chicken on a platter and serve with a basket or bowl of sticky rice and plate of herbs, tomato, and cucumber.
Preparation 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. 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. Mound chicken on a platter and serve with a basket or bowl of sticky rice and plate of herbs, tomato, and cucumber.
