Friday, May 16, 2008

Vietnamese Ginger Chicken

I'm on a roll! Great meals all week.
Bill's a very happy camper.
I guess I should start thinking about trying to fit into a wedding dress one of these days...
This flavorful chicken was my humble attempt at replicating the gorgeous ginger chicken Lan Tran Cao turns out down at V Cafe. Man, that woman can cook.

12 oz raw chicken, sliced into scallops
Salt and pepper, to taste
2 tsp. soy sauce
2 tsp. brown sugar
2 tsp. sesame oil
1 tsp. chopped garlic
2 tsp. chopped shallots
2 tsp. julienned fresh ginger
4 tsp. vegetable oil

Spicy Honey Lime Sauce
2 Tbsp. fish sauce
1 Tbsp. Soy sauce
2 Tbsp. Honey
2 Tbsp. Lime juice
1 tsp. Thai chili sauce

Marinate chicken in a mixing bowl with the salt, pepper, sugar, soy 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, ginger and sauté until chicken is fully cooked. Transfer to plate. Spoon the Kaffir-Honey-Lime Sauce over the chicken and serve with steamed rice.
Serves 2-3

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