Lap - A Traditional Festival Dish of Raw Chicken Puree Recipes

Ingredients :

1 3-lb chicken, skin, liver, and gizzard reserved

1/2 cup chicken broth

4 Japanese eggplants

2 shallots

2 heads of garlic

4 small dried red chili peppers

2 thick slices of fresh gigner

2 tsp salt

3 cup chicken broth

1/2 cup fish sauce

1 tbsp shrimp paste

1/4 cup toasted ground uncooked rice

1/4 cup fried garlic slices

juice of 1 large lime

Garnished - minced cilantro leaves, chopped scallions, Kaffir lime leaves, finely sliced

salad leaves, mint, basil, cilantro, fennel leaves, thin carrot sticks, radishes, and garlic chives

Method :

Bone chicken and finely mince, or briefly process, chicken meat. Cook skin, liver and gizzard in chicken broth, until tender. Cool, mince finely, add add to chicken. Refrigerate. Roast eggplants, shallots, heads of garlic, chili peppers, and ginger. When cool, pound or process roasted vegetables with the salt. Bring one-half cup of chicken broth to the boil and stir in fish sauce. Dissolve shrimp paste in hot broth. Mix the chicken, roasted pureed vegetables, the broth mixture, the ground rice, and the fried garlic slices. Check for salt and add more fish sauce if needed. Heat the remaining chicken broth to boiling, remove from heat, and stir in the lime juice. Garnish lap with cilantro, scallions, and lime leaves. Serve with hot broth and salad leaves, herbs and raw vegetables.

Serves 8

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