Chicken Lap
(Lap Kay)
 Laos Recipes

A dish of lap Kay, a bowl of chicken soup, a bamboo steamer containing glutinous (sweet) rice and a vegetable platter - All of these are placed in the centre of the table. (In Laos, this would be a straw mat on the Floor.)

Each dinner is given a plate and a spoon. He then picks up about a tablespoon rice, Squeezes it into a ball, presses it against the mound of Chicken Lap, then eats the rice and the food that adheres to it. A spoonful of soup is eaten after each mouthful, followed by a few pieces of vegetable from the platter.

Ingredients

225 g /8 oz
100 g/4 oz
100 g/4 oz
2 tsp
2 tsp
1 tbsp
2 tbsp
4 tbsp
1/4 tsp
1/4 tsp

To garnish:

2 tbsp

boned chicken meat, skinned and finely diced
chicken livers, finely diced 
chicken gizzards, finely diced (optional)
anchovy paste
fish sauce
whole dried red chilies
dried galingale, soaked in hot water for 1 hour and finely chopped
lime juice
salt
freshly ground black pepper

 

chopped spring onion, green part only
coriander leaves

Method:

1. Mix together the chicken, livers and gizzards, if using. Place in a 20cm/8 inch square baking tin (pan) and press the mixture down firmly until about 1 cm/1/2 inch thick. Bake in a preheated moderate oven (180C/350F) for 20 minutes.

2. Allow to cool slight, then add the remaining ingredients and work into the mixture, with the hands, squeezing out all the excess liquid.

3. Arrange on a warmed serving dish and garnish with the spring onion (Scallion) and coriander. Serve hot or allow to cool before serving.