This marinade calls for kaffir lime leaves, a marvelously aromatic ingredient that can be found fresh or frozen at Southeast Asian grocers. If you live in an area where citrus grows, you can also grow your own in pots or in the ground. Substitute lime zest if you can’t find them. This recipe makes a generous amount of sauce; use as much as you like.
Combine the chili-garlic sauce, fish sauce, lime juice, and kaffir lime leaves, and rub the breasts with this mixture. Cover and refrigerate for at least 1 and up to 6 hours.
In a saucepan, combine the stock and fish sauce, and boil over high heat until the liquid is reduced to about
Serve the chicken with the sauce spooned over the top. Scatter with cilantro leaves and serve immediately with lime wedges.
Garnish if you like with fresh cilantro leaves and lime wedges
I often make this dish with an elaborate lemon grass and bok choy risotto.
Sautéed bok choy and aromatic white rice, either steamed or cooked in chicken stock, make excellent accompaniments with a lot less effort.
© 2004 John Ash. All rights reserved.