---

Rotisserie Chicken Laap (Laab, Lap, Larb)

INGREDIENTS:

• 4 cups rotisserie chicken (1 bird)

• 3 tbs toasted rice powder

• 2/3 cup shallots

• 1 tsp pepper (white if you have)

• 1/2 (loose) cup Cilantro

• 1/2 (loose) cup Mint

• 1/4 cup basil

• 1/4 cup scallions

• 1/2 cup lime juice (more or less to preference, can always serve lime wedges on the side too)

• 2 garlic cloves

• 2 tsp fish sauce

• 1 tbs soy sauce

• 2 tsp padek

• 1 Thai chili pepper (more or less to preference for beginners)

METHOD FOR ROTISSERIE CHICKEN LAAP:

1. Prepare toasted rice by heating up a pan or wok and add 1 tablespoon of uncooked rice. Lower heat and stir regularly to prevent burning. (Some rice will pop, like popcorn.) When done, the rice should be golden brown.

2. Afterwards, using a mortar and pestle, grind toasted rice into a smaller pieces and set aside.

3. In a medium bowl, mix all ingredients (including 3 tbs ground toasted rice) until well combined and well seasoned by the fish sauce and lime juice. Taste test as you go, but keep in mind the flavors will marry and come together as it rests.

4. When ready, serve alongside jasmine or sticky rice, and leafy greens (such as romaine or butter lettuce for making lettuce cups).

5. Garnish with extra herbs and serve alongside lime wedges and Thai chili peppers.

6. Enjoy!

NOTES:

• It is easy to add extra aromatics, like adding kaffir lime leaves and lemongrass to the rice while cooking!

• You can also add more umami by adding dried mushroom powder! The great thing about this dish is that it is very versatile!

•  For more delicious recipes to create or pair alongside, visit the Kitchen Journal.