Northern Thai-style laap of chicken (ลาบไก่เมือง ; laap gai muang)

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Northern Thai-style laap of chicken (ลาบไก่เมือง ; laap gai muang)

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เนื้อหานี้ถูกล็อค

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In the village environment, free-range chicken laap is made from a whole bird butchered and cooked on the spot. All the parts of the chicken are used, with nothing wasted or discarded. First, the meat is minced. Gradually, the still-warm chicken blood is added until the meat is saturated and becomes gooey and moist.

The blood and the dark phrik laap seasoning dress up the white chicken meat for a beef-like appearance.

The rest of the chicken parts are cooked according to one preference. The cartilage and tendons, praised for their texture, are only roughly minced and may be crisp-fried or wet-roasted. Similarly, the chicken offal – the liver, gizzard, and heart – are sliced and then cooked or crisp-fried.

The skin is sliced into thin strips and is fried together with garlic, shallots, lemongrass, ginger and galangal, a component of the crispy elements of Northern-style laap dishes called khreuuang mee (เครื่องหมี่).

Northern Thai-style laap of chicken (ลาบไก่เมือง ; laap gai muang)
Northern Thai-style laap of chicken (ลาบไก่เมือง ; laap gai muang)
In the village environment, free-range chicken laap is made from a whole bird butchered and cooked on the spot. All the parts of the chicken are used, with nothing wasted or discarded.
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Prep Time 20 mins
Cook Time 15 mins
Course laap
Cuisine Northern Thai Cuisine
Servings 4

Ingredients
  

  • 200 g chicken breast (อกไก่)
  • 1/3 cup chicken offal (เครื่องในไก่) sliced into thin pieces
  • 1/3 cup chicken tendons (เอ็นไก่) (optional)
  • 1/4 cup fresh pork blood (เลือดหมูสด)
  • neutral tasting cooking oil (น้ำมันพืช) for frying the laap

The herbs:

For the crispy ingredients (เครื่องหมี่; khreuuang mee):

  • 1/2 cup chicken skin (หนังไก่) slice into strips
  • 1 tablespoon lemongrass (ตะไคร้) thinly sliced
  • 1 tablespoon galangal (ข่า) sliced into juliennes
  • 1 tablespoon ginger (ขิง) sliced into juliennes
  • 1/3 cup Thai garlic (กระเทียมไทย) pounded unpeeled
  • 1/3 cup shallots (หอมแดง) thinly sliced
  • 1/4 cup crispy pork rinds (แคบหมู) (optional)
  • 1/4 cup pork fat cracklings (กากหมู) (optional)
  • dried Thai bird’s eye chili (phrik kee noo) (พริกขี้หนููแห้ง) (optional)
  • neutral tasting cooking oil (น้ำมันพืช) for deep-frying

Instructions
 

Prepare the chicken meat:

  • If you use a whole chicken, separate the offal, meat, skin, tendons, and cartilage.
  • On a cutting board and using a knife, mince the chicken meat to a smooth consistency. Do not use a meat grinder or an electric food processor.
  • Gradually add fresh pork blood and continue mincing. Repeat until the minced chicken meat becomes deep red in color and gooey. Set aside.

Prepare the chicken offal:

  • Slice the chicken offal – the liver, gizzard, and heart – into thin slices.
  • Boil or fry until cooked. If you are frying them, you can either fry until just cooked or until they are crisp.

Prepare the chicken tendons and cartilage (optional):

  • On a cutting board and using a knife, mince the chicken cartilage to a rough consistency. Set aside.
  • Fry the minced tendons and cartilage until they become golden and crispy. Strain and set aside.

Prepare the crispy ingredients (เครื่องหมี่; khreuuang mee)

  • Slice the chicken skin into thin elongated strips.
  • Bruise and then thinly slice the lemongrass.
  • Thinly slice the shallots lengthwise along the growth axis.
  • Slice the ginger and galangal into thin juliennes.
  • In a mortar and pestle, pound unpeeled Thai garlic. Use just enough force to mash the garlic cloves, leaving the peels intact. Do not try to make a smooth paste. The peels will crisp fry and add a desired textural element.
  • Mix the skin, lemongrass, shallots, garlic, galangal, and ginger.
  • To a cold wok, add all the ingredients. Cover with cold oil and turn the heat to medium-low.
  • Stir constantly in one direction only until the ingredients are very light golden in color. They will develop a deeper color as they cool.
  • Strain and set aside.

Prepare the herbs:

  • Thinly slice the spring onion. Set aside.
  • Roughly chop the coriander leaves. Set aside.
  • Roughly chop the sawtooth coriander.
  • Roughly chop the Vietnamese coriander.
  • Pick small young mint leaves and use them whole. Larger leaves can be hand-torn. Set aside.

Combine the laap:

  • Add some of the oil from frying the aromatics to a cold wok; turn the heat to medium-low. Add bruised Thai garlic and fry until fragrant, then add the phrik laap and fry until fragrant.
  • Add the minced chicken meat and roast-fry until is cooked. Good heat control is essential; as you fry-roast, use water to deglaze and prevent the chicken from sticking to the wok. Continue to roast until the chicken is fully cooked and has absorbed a good amount of smoke.
  • Taste and adjust the seasoning to your liking. Adjust the spiciness with ground dried chilies.
  • Adjust saltiness with either fish sauce or makwen-infused fish sauce.
  • Adjust the spice aroma with the laap spices mix.
  • Adjust numbness with makwen.
  • Turn off the heat and add the chicken offal.
  • Add the tendons and cartilage, and the deep-fried crispy ingredients. Keep some of each for garnish.
  • Mix.
  • Add the herbs and mix well. Keep some for garnish.

Serve:

  • Serve garnished with crispy ingredients, herbs, and the remaining chicken parts.
  • Serve alongside phak gap laap (ผักกับลาบ) – fresh herbs and vegetables.
  • Optional: serve alongside crispy pork rinds (แคบหมู) and pork fat cracklings (กากหมู).
Keyword laap (ลาบ)
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