Kaffir lime chicken breast
( SERVES 4 )
Photo by Tamara West
There are many variations of this chicken dish served in Vietnam, most commonly found grilled on bamboo skewers at roadside stalls. I prefer to cook mine as whole breasts; it stays moist and looks stunning sliced up. If you marinade the chicken overnight, it really gives it another depth of flavour. This marinade also works really well with pork.
If you don’t want yellow fingers, use gloves when rubbing in the marinade.
|1 tsp||Garlic, finely grated|
|1 Tbsp||Fish sauce, (look for 'made in Vietnam' on the bottle)|
|4||Kaffir lime leaves, fresh|
|2 Tbsp||Lemon grass|
|1 tsp||Dried chilli flakes|
|1 Tbsp||Shallots, finely diced|
|1 tsp||Five spice|
|1 Tbsp||Sesame oil|
|4||Chicken breasts, small (approx 150g each)|
|1 tsp||Flaky Marlborough sea salt|
- Chop the kaffir lime leaves and lemon grass until very fine. Add the garlic, shallots, spices, fish sauce, sesame oil and salt.
- Add the chicken breasts and rub the marinade all over the chicken. Cover and leave in the fridge for a few hours.
- Barbecue or cook under the grill for 5-7 minutes on each side. Rest for 3 three minutes before slicing.
- Serve with steamed long grain rice and mango papaya salad.
To steam rice, rinse 1 ½ cups of rice in warm water three times, cover with 2 ½ cups of water, add 1 tsp of sea salt, bring to the boil, cover with a lid and turn down to a low heat. Cook for 12 minutes then take off the lid, turn the heat up and cook for a further 3 minutes. Add 1 Tbsp of sesame oil and fluff up lightly with a fork.