• 2 cups chopped chicken breast with skin,
  • 2 Tbsp sliced shallot,
  • 2 Tbsp chopped phak chi farang,( saw tooth herb; Mexican cilantro; culantro)
  • 1/4 cup mint leaves,
  • 2-3 Tbsp ground parched rice,
  • 1-2 Tbsp ground dried chillies,
  • 4 Tbsp lime juice,
  • 3 Tbsp fish sauce,
  • Fresh vegetables : Cucumbers, Yard-long beans, Chinese cabbage, Lettuce spring onion.


  1. Mix 2 Tbsp of the lime juice with the chopped chicken. Place the chicken in a dry wok over moderate heat and stir until the chicken is done. Turn off the heat.
  2. Toss with the chicken the rest of the lime juice, the fish sauce, ground parched rice, ground chilli, shallot, phakchi farang, and mint. Taste and season additionally as desired.
  3. Serve with fresh vegetables.

Note : If you like giblets, you can cut these up into small pieces and dry fry with the chicken breast meat or doing it the traditional way place them in a put and boil them until cooked. This produces a softer meat. Slice the giblets into thin piecess and mix it with the cooked chicken.

Another recipe for Free-Range Chicken Laap

There are many variations on this recipe and no gold standard except enjoyment!

An easier recipe than this one calls for minced or ground chicken meat. This is placed into a saucepan with a little water and stirred until the meat is cooked which is a very short processing time. The meat colour is white. The over-all flavour is not so different as this depends mainly on other ingredients such as onion, garlic, fish sauce, cilantro, lime juice, mint and chillie . The same ingredients used pretty well for all laap. There truly isn't one authentic recipe for laap. Mothers and fathers teach their sons and daughters, they make the best with the ingredients on hand and they judge the success by tasting. There are variations in flavour because the cooks can use any flavourants they choose and sometimes this is a matter of accommodation of ingredients on hand. Generally the recipe is basic, simple and with a small number of ingredients. One ingredient often overlooked as contributing to flavour and generally presumed to act as an absorbent or thickener is the roasted sticky rice. This has a most definite pleasant flavour and those laaps without it do taste different.