Chicken Laab Betel Leaves Recipe

Cooking Directions

• STEP 1.In a pan, cook minced chicken until browned and cooked through.
• STEP 2.Add chopped shallots, garlic, and chili to the pan and sauté until fragrant.
• STEP 3.Stir in fish sauce, lime juice, and sugar for a tangy and savory dressing.
• STEP 4.Remove from heat and mix in roasted rice powder for added texture and nuttiness.
• STEP 5.Place a spoonful of the chicken mixture onto a betel leaf and fold it into a neat parcel.
• STEP 6.Garnish with fresh herbs like cilantro and mint, and serve as an appetizer or snack.

Cooking Tips

• To make roasted rice powder, dry roast uncooked sticky rice in a pan until golden brown, then grind it into a fine powder.
• Adjust the amount of chili according to your spice preference.
• Serve the Chicken Laab Betel Leaves with a side of sticky rice for a complete meal.

Storage and Serving

• Leftover Chicken Laab Betel Leaves can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the dish at room temperature or slightly chilled for the best flavor.
• Pair it with a refreshing Thai iced tea or a cold beer for a delightful culinary experience.