Thai Laab with pulled chicken
- 4 stalks of lemongrass
- 2 to 3 bird’s eye chilies
- 2 to 3 tablespoons of fish sauce
- 2 cloves of garlic
- A handful of fresh cilantro
- 2 tablespoons dry roasted and ground rice
- Mint leaves
- 2 red onions
- 1 tablespoon of sugar
- 3-5 tablespoons of DZJING.Classic (INTENSE)
- Thai basil leaves
- 2 spring onions
- Lime
- 500 grams of pulled chicken or roasted chicken
- Finely chop the 4 stalks of lemongrass, 2-3 bird’s eye chilies, 2 cloves of garlic, a handful of fresh cilantro and 2 red onions.
- Mix the cut ingredients with 500 grams of pulled chicken (or roasted chicken) and 2 tablespoons of dry roasted and ground rice.
- Season the mixture with 3-5 tablespoons of DZJING.Classic, 2-3 tablespoons of fish sauce and 1 tablespoon of sugar. Adjust the flavor to your liking.
- Finish the dish by garnishing with mint leaves, 2 spring onions, Thai basil leaves and lime wedges.
Serve this delicious traditional lukewarm or cold as a main course with rice or on crusty bread as an apéro. Enjoy!
