Ginger Chicken
Source of Recipe
Steal this chef�s
Recipe Introduction
With Kaffir-Honey-Lime Sauce, from VietCaf� in New York City
List of Ingredients
8 ounces fresh chicken breast, sliced ($2.65)
Salt and pepper ($0.01)
1 teaspoon brown sugar ($0.05)
1 teaspoon soy sauce ($0.03)
1 teaspoon sesame oil ($0.08)
2 teaspoons vegetable oil ($0.06)
1 teaspoon chopped shallots ($0.17)
1/2 teaspoon garlic, finely chopped ($0.06)
1 teaspoon fresh ginger, julienned ($0.19)
1 teaspoon pickled cabbage ($0.16)Recipe
This recipe requires slices of marinated chicken breast. The chicken is saut�ed with julienned ginger and topped with Kaffir-honey-lime sauce. This sauce uses Kaffir lime-tree leaves and fish sauce, both of which can be found at most Asian food markets. To julienne a vegetable means to cut it into matchstick-sized pieces. The Vietnamese serve this dish with steamed rice for lunch or dinner.
Begin by putting slices of raw chicken meat into a mixing bowl with the salt, pepper, sugar, soy sauce and sesame oil. Allow to marinate, in the refrigerator, for at least 30 minutes. Heat a medium saut� pan over high heat. Add the vegetable oil and saut� the shallots until lightly brown. Next, add garlic, chicken and ginger, and saut� until chicken is fully cooked.
Transfer to plate. Spoon the Kaffir-Honey-Lime Sauce (see recipe below) over the chicken and serve with steamed rice. Garnish with pickled cabbage.
Kaffir-Honey-Lime Sauce
1 tablespoon fish sauce ($0.09)
1/2 tablespoon soy sauce ($0.04)
1 tablespoon honey ($0.02)
1 tablespoon fresh lime juice ($0.22)
1/2 teaspoon chili sauce ($0.03)
1 Kaffir lime leaves, finely chopped ($0.24)
Mix all ingredients together in a bowl. Reserve in refrigerator.
VietCaf�
345 Greenwich Street
New York, N.Y. 10013
(212) 431-5888
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