Vietnamese Chicken with Ginger & Kaffir Lime Leaves

Ingredients
- 5 boneless Chicken Thighs, sliced
- 2 Tbsp Fish Sauce
- 1 tsp Sugar
- ½ tsp freshly Ground Black Pepper
- 1 Tbsp Vegetable Oil
- 6 cloves Garlic, sliced
- 4cm knob Ginger, grated
- ½ tsp ground Turmeric
- 4 Kaffir Lime Leaves, finely sliced
Method
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In a medium-sized bowl, combine the sliced chicken with the fish sauce, sugar and black pepper. Cover and chill in the refrigerator for at least 40 minutes.
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Heat the oil in a wok over a medium to high heat. When hot, add the sliced garlic and stir to coat. Be careful not to burn the garlic. Add the chicken and grated ginger.
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When the chicken is nicely browned, add the turmeric and 1/3 cup water. Increase the heat to high and cook for 4 minutes, or until the chicken is cooked through and the water has reduced to almost nothing. Remove from the heat and stir in the kaffir lime leaves.
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Serve the chicken while it is hot with sticky rice and stir-fried bok choy.
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Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.