Lap Kai (Chicken Laap)


  • 2 cups chopped chicken breast with skin,
  • 2 table spoon sliced shallot,
  • 2 table spoon chopped phak chi farang,
  • 1/4 vup mint leaves,
  • 2-3 table spoon ground parched rice,
  • 1-2 table spoon ground dried chillies,
  • 4 table spoon lime juice,
  • 3 table spoon fish sauce,
  • Fresh vegetables : Cucumbers, Yard-long beans, Chinese cabbage, Lettuce spring onion. 


  1. Mix 2 tablespoonsful of the lime juice with the chopped chicken. Place the chicken in a dry wok over moderate heat and stir until the chicken is done. Turn off the heat. 
  2. Toss with the chicken the rest of the lime juice, the fish sauce, ground parched rice, ground chilli, shallot, phakchi farang, and mint. Taste and season additionally as desired.
  3. Serve with fresh vegetables.

Note : If you like giblets, you can cut these up into small pieces and dry fry with the chicken breast meat.