Chicken with Ginger and Kaffir Lime Leaves
This recipe is adapted from my Vietnamese cookbook 'The Vietnamese Market Cookbook' by Anh Vu and Van Tran. I don't own a clay pot, which is what this dish is classically cooked in, but I still achieved similar results in my own pan. Kaffir limes are popular in southeast Asia, and their citrus aromatic leaves are easy to obtain at your local Asian supermarket. Don't worry if you don't have gia vi, a Vietnamese spice blend. You can make your own mixture of 2 parts sugar, 1 part kosher salt, 1 part black pepper and 1 part garlic powder. We modified some of the ingredients and how we cooked it, but we were still left with mouthwatering results. This dish is perfect for when you want a hot, hearty winter meal. You can find the cookbook here.
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Ingredients:
Marinade:
Marinade:
- 2 tablespoons minced garlic, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon shallot, chopped
- 1 tablespoon sugar
- 3 tablespoons fish sauce
- 1 teaspoon gia vi
- 1 tablespoon fresh ground black pepper
- 2 tablespoons thinly sliced Kaffir lime leaves
- 4 to 6 chicken thighs
- 2 teaspoons thinly sliced ginger
- 4 tablespoons water
- 4 to 6 whole Kaffir lime leaves
Instructions:
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