Vietnamese Chicken with Ginger & Kaffir Lime Leaves
- 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
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.
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.
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.
Serve the chicken while it is hot with sticky rice and stir-fried bok choy.
Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.