Ginger Chicken
Source of Recipe
Steal this chef’s
Recipe Introduction
With Kaffir-Honey-Lime Sauce, from VietCafé 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 sautéed 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 sauté pan over high heat. Add the vegetable oil and sauté the shallots until lightly brown. Next, add garlic, chicken and ginger, and sauté 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.
VietCafé
345 Greenwich Street
New York, N.Y. 10013
(212) 431-5888
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