Ginger Chicken with Kaffir-Honey-Lime Sauce

Stolen on: March 2, 2005

Asian foods continue to grow more and more popular in the United States, and some say Vietnamese cuisine, which has long been appreciated by French chefs, is the next big thing in America. Think contrasting flavors and exotic ingredients! Chef Lan Tran Cao from VietCafe has shared with us one of her favorites. This dish is easy to prepare, and served with a side of rice makes a tasty, authentic Vietnamese meal.

About the chef: Born in Hanoi but raised in Saigon, Lan’s career began with the responsibilities of cooking for a family of 13. This fostered a love of cooking so pronounced that by the age of 12, Lan sought apprenticeships with the famed chefs of Café Bodard and worked as a tutor to further support culinary lessons throughout her years at primary and secondary schools. Lan’s university years were spent in Sydney, Australia, where she earned a Master’s degree in commerce. During her studies, she opened two hugely successful Vietnamese restaurants while still an undergraduate.

During her time in Australia she never severed the ties to the art circuit of Viet Nam or to its kitchens. The rewards of these relationships are to be found now both at the gallery and at VietCafé. Lan has scheduled six trips this year to Saigon and Hanoi for the spices and ingredients necessary to ensure the authenticity of the Vietnamese dining experience that will define the restaurant.

VietCafé
345 Greenwich Street
NY, NY 10013
212.431.5888

Ginger Chicken with Kaffir-Honey-Lime Sauce

Viet Café

Ginger Chicken is $16 at Viet Café. The cook at home cost is $4.10.

This is a 2-part recipe:
Ginger Chicken
Kaffir-Honey-Lime Sauce

Ingredients:
8 oz sliced Chicken ($2.65)
Salt and Pepper ($ .01)
1 tsp. Soy sauce ($ .03)
1 tsp. Brown sugar ($ .05)
1 tsp. Sesame oil ($ .08)
1/2 tsp. chopped Garlic ($ .06)
1 tsp. chopped Shallots ($ .17)
1 tsp. Julienned fresh ginger ($ .19)
2 tsp. Vegetable oil ($ .06)
1 tsp. Pickled Cabbage ($ .16)
This recipe requires slices of marinated chicken breast. The chicken is sautéed with julienned ginger and topped with Kaffir- Honey-Lime Sauce. The Vietnamese serve this dish with steamed rice for lunch or dinner.

Begin by putting slices of raw chicken meat into 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. Garnish with pickled cabbage.

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	Ginger Chicken with Kaffir-Honey-Lime Sauce
	Viet Café

	Ginger Chicken is $16 at Viet Café. The cook at home cost is $4.10. This is a 2-part recipe: Ginger Chicken Kaffir-Honey-Lime Sauce Ingredients: 8 oz sliced Chicken ($2.65) Salt and Pepper ($ .01) 1 tsp. Soy sauce ($ .03) 1 tsp. Brown sugar ($ .05) 1 tsp. Sesame oil ($ .08) 1/2 tsp. chopped Garlic ($ .06) 1 tsp. chopped Shallots ($ .17) 1 tsp. Julienned fresh ginger ($ .19) 2 tsp. Vegetable oil ($ .06) 1 tsp. Pickled Cabbage ($ .16) This recipe requires slices of marinated chicken breast. The chicken is sautéed with julienned ginger and topped with Kaffir- Honey-Lime Sauce. The Vietnamese serve this dish with steamed rice for lunch or dinner. Begin by putting slices of raw chicken meat into 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. Garnish with pickled cabbage. For more recipes, go to www.archive.supermarketguru.com