RETURNING SOON

Uno's Larb Gai "Lucky Chicken"

IMG8874
Whole Chicken Salad
skill level
Moderate
time
1-30min
servings
4
cost
$$
Contributed by :
A taste of Chicken Liver, Heart, Gizzard and Skin.
share
ingredients
  • For the Chicken:
  • 3 tablespoons Canola Oil
  • 1 tablespoon Ginger (grated)
  • 1 tablespoon Galangal (grated; similar to Ginger)
  • 2 Kaffir Lime Leaves
  • 3 tablespoons Lemongrass (chopped)
  • 2 Garlic cloves (grated)
  • 1/4 pound Chicken Liver (sliced thinly)
  • 1 pound Chicken (ground)
  • 2 ounces Chicken Heart (sliced thinly)
  • 2 ounces Chicken Gizzard (sliced thinly)
  • For the Salad:
  • 3 tablespoons Mint (sliced)
  • 2 tablespoons Basil (sliced)
  • 2 tablespoons Green Onion (sliced)
  • 2 tablespoons Cilantro (sliced)
  • 1 tablespoons Thai Chilies (chopped)
  • 2 tablespoons Roasted Rice Powder
  • 3 tablespoons Lime Juice
  • 3 tablespoons Fish Sauce
  • 1 tablespoon Salt
  • 2 Radishes (sliced thinly)
  • For Crispy Chicken Skin:
  • 1 1/2 cups Canola Oil
  • 4 ounces Chicken Skin (sliced thinly)
  • Salt to taste
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons Canola Oil
    1 tablespoon Ginger (grated)
    1 tablespoon Galangal (grated; similar to Ginger) 
    2 Kaffir Lime Leaves 
    3 tablespoons Lemongrass (chopped)
    2 Garlic cloves (grated) 
    1/4 pound Chicken Liver (sliced thinly)
    1 pound Chicken (ground)
    2 ounces Chicken Heart (sliced thinly)
    2 ounces Chicken Gizzard (sliced thinly)
    For the Chicken: In a sauté pan, heat oil over medium heat, add ginger, galangal, kaffir lime leaves, lemongrass, and garlic and sauté until aromatic. Remove from pan and reserve in a bowl. Then, cook each chicken part separately, one at a time until cooked. Combine all chicken parts together with the aromatics and reserve.
  • 2
    3 tablespoons Mint (sliced)
    2 tablespoons Basil (sliced)
    2 tablespoons Green Onion (sliced)
    2 tablespoons Cilantro (sliced)
    1 tablespoons Thai Chilies (chopped)
    2 tablespoons Roasted Rice Powder
    3 tablespoons Lime Juice
    3 tablespoons Fish Sauce
    1 tablespoon Salt
    For the Salad: Combine all ingredients, except the radish, and toss with chicken mixture.
  • 3
    1 1/2 cups Canola Oil
    4 ounces Chicken Skin (sliced thinly)
    Salt to taste
    For Crispy Chicken Skin: In a sauté pan, heat oil to 350 degrees. Add the sliced chicken skin and cook until golden and crispy. Remove and drain on a paper towel and season with salt.
  • 4
    2 Radishes (sliced thinly)
    Place a mound of the chicken salad in a bowl and sprinkle with crispy chicken skin and radish.