Chicken lap recipe

Ingredients /nutrition

• 230 g diced chicken
• 80 g diced chicken livers
• 2 1/2 tsp anchovy paste
• 1 1/2 tsp fish sauce
• 1 1/2 tbsp dried red chilies
• 2 tbsp dried galingale, soaked in hot water for 45 minutes and finely chopped
• 5 tbsp lime juice
• salt and ground black pepper to taste

Methods / instructions

1. Combine chicken and liver in a square baking tin and compress firmly to about 1/2 in thick.
2. Bake in preheated oven at 180 degree C for 18-20 minutes.
3. Allow to cool before adding the remaining ingredients.
4. Mix well and squeeze excess liquid.
5. Serve warm.

Servings: 4

More Laotian Recipes: Cambodian Cookery, Vietnamese Food, Thai Gourmet