Full of the delicious flavours of ginger, lemongrass, garlic, chilli and lime.
This chicken is easy to make and delicious to eat!

Ingredients

• 1 size 16 Rangitikei chicken, chopped into portions
• 2 cloves garlic,, sliced
• 2cm knob fresh ginger, grated
• 2 teaspoons finely chopped lemongrass
• 2 kaffir lime leaves, finely sliced (or use grated lime zest)
• 1 red chilli, finely sliced
• 1/2 cup soy sauce
• 1/2 cup rice wine
• 3 tablespoons sugar
• coriander leaves and lime wedges

Method

Arrange the chicken in a shallow dish, sprinkle over the garlic, lemongrass, kaffir lime leaves and chilli. Heat the soy, rice wine and sugar together in a small saucepan, stirring to dissolve the sugar.  Pour this over the chicken and then refrigerate for at least 1 hour but longer if possible. Heat a large frying pan over a medium heat, lift the chicken from the marinade and cook chicken until well coloured and cooked through. About 5 minutes before the end of cooking, pour over the marinade and allow it to bubble and reduce.  Turn the chicken in the marinade. Serve with coriander leaves and lime wedges.