Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 072011

Makes about 1 litre [1¾ pints]
Preparation time 20 minutes
Cooking time 30 minutes

Ingredients

  • 250g  [8oz]chicken breast cut into bite-sized pieces
  • 1 litre [1¾ pints]  chicken stock [see stock recipe or use a ready-made liquid stock, a stock cube or powdered stock]
  • 1 tablespoon lemon juice
  • 2 tablespoons fish sauce
  • 6 dried kaffir lime leaves (or 4 fresh kaffir lime leaves or 6 fresh ordinary lime leaves)
  • A piece of root ginger about 1 inch long, left whole
  • 1/2 small fresh chilli, [the equivalent of about 1 teaspoon in size]
  • 1x 6cm  piece of lemon grass cut into about 3 pieces.
  • fresh coriander and/or basil to garnish

Place the lime leaves, ginger, chilli and lemon grass in a muslin square and tie together to enclose in a bag. Add the muslin bag, chicken meat, chicken stock, lemon juice and fish sauce to a large saucepan. Bring to the boil and simmer until the chicken is cooked, about 30 minutes. Discard the muslin bag. Serve with a garnish of coriander and/or basil.