Kaffir Lime Chicken with Stir fried Kai Larn/Bok Choi
SACHIE'S KITCHEN - Kaffir Lime Chicken with Stir fried Kai Larn/Bok Choi -for two, and West Brook 2011 Marlborough Gewurztraminer.
Preparation: 20 minutes
Cooking Time: 15 minutes
500g chicken wing
3 clove garlic, chopped
2-3 chilli, chopped
3-4 Tbsp Fish Sauce
2-3 Tsp Sugar
1 Tsp Turmeric Powder
2-3 Kaffir Lime leaf
1/2 Tsp White Pepper
1-2 bunches of Kai Larn / Bok Choi
1 clove garlic, chopped
1-2 chilli, chopped
1 Tbsp oil
In a large bowl, place all the chicken ingredients and mix well.
Marinate in a fridge for 20 minutes.
Preheat oven to 180 degrees
Heat a medium to large frying pan over high heat and add oil.
Cook the chicken for a couple of minutes and place the chicken in an oven tray.
Bake the chicken for 10 minutes until cooked.
To cook vegetables, rinse Kai Larn under cold water and set aside.
Heat a large frying pan / wok over medium heat and add oil.
Add chilli & garlic to the pan and stir fry for a few seconds.
Add Kai Larn and season with pepper and salt then stir fry for a minute.
Add 1 Tbsp water in a pan / wok and cover with the lid for a couple of minutes to steam.
Transfer the vegetables to a serving dish and add chicken on top.
Squeeze lime juice over before you serve.