Saturday, September 09, 2006

Shredded Chicken with Lime and Chili

Serves 2

2 chicken breasts, skin on or off
2 oz/60 ml lime juice
4 birds eye chilies (or thai)
6 cloves of galic, crushed
1 oz/30 g palm sugar
2 whole ripe tomatoes, quartered and seeded
1 tsp/5 ml of roasted shrimp paste
3 oz/90 ml vegetable oil
Banana leaf for garnish

In a skillet, heat over a simmer. Add oil and coat the pan. Slowly add in garlic, shimp paste ginger, and sweat util tender. Add in palm sugar and tomatoes and chilies.
Sweat all until tender, purée and let cool.
Rub chicken with spice mix and roast until cooked. Discard skin and when the chicken has cooled, shred the chicken with our fingers (or a fork). Garnish with limes, tomatoes and chilies. Place on a bed of Jasmine rice placed on a banana leaf square ( or any shape ) and serve slightly warm.

Marinate chicken overnight (2 days max)
You can peel ginger with a spoon!


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