UBS In Person Cooking Class: Stir Fry Chicken Lettuce Wraps & Coconut Rice

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Laotian Chicken Laab

Serves 4

Chicken

1 lb ground chicken

¼ tsp baking soda

1 tbsp water

Dressing

3 tbsp fish sauce

3 tbsp freshly squeezed lime juice

1 tsp sugar (optional, to taste)

Stir-Fry

1–2 tbsp vegetable oil

1 kaffir lime leaf, minced or torn

1 large shallot, minced

1 hot red chile, minced

½-inch piece galangal or ginger, minced

4 scallions, thinly sliced (whites and greens separated)

¼ cup chopped fresh cilantro

¼ cup chopped or sliced fresh mint

3 tbsp toasted rice powder *see note below

Serving

Sticky rice

Crisp lettuce leaves

Fresh cilantro and mint leaves

Sliced cucumber

1. Prep the Chicken: In a small bowl, mix the baking soda with water. Sprinkle this mixture over the ground chicken and gently knead until just combined. Let rest for 15 minutes. This helps keep the meat tender and juicy.

2. Make the Dressing: In a separate bowl, combine the fish sauce, lime juice, and sugar (if using).

3. Cook the Chicken: Heat a wok or large skillet over high heat; add the oil. When hot, add the chicken. Work quickly to break it up using a potato masher or the bottom of a whisk. Spread it into an even layer and let it cook undisturbed until the bottom is lightly browned. Stir and continue cooking until fully cooked and browned all over.

4. Add Aromatics: Pour in the dressing and toss to combine until aromatic, about 15 seconds. Add the kaffir lime leaf, shallot, chile, galangal or ginger, and scallion whites. Stir-fry until fragrant, about 15–30 seconds.

5. Finish the Dish: Remove from heat and stir in cilantro, mint, scallion greens, and toasted rice powder. Serve immediately with sticky rice, lettuce, cucumber, and extra herbs.

*note: To make your own toasted rice powder:

• Toast 2 tbsp raw sticky rice in a dry skillet or wok over low heat, stirring constantly, until golden brown and nutty-smelling. Transfer to a plate to cool.
• Once cooled, grind into a coarse powder using a spice grinder or mortar and pestle.