Thai cuisine · Meat & Kebab

Gai Manao

Gently steamed chicken breast, sliced and drizzled with a spicy sauce of lime, garlic and fish sauce.

Ingredients · for 4 servings

• 600 g chicken breast fillet
• 2 stalks lemongrass
• 1 piece ginger (4 cm)
• 6 garlic cloves
• 3 Thai chilies
• 5 tbsp lime juice
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 1 bunch cilantro
• 1 cucumber
• 1 white cabbage

Instructions

1. Flatten the lemongrass and cut into pieces, slice the ginger, and add both to the steamer water so the steam becomes fragrant.
2. Place the chicken breast fillets in the steamer basket and steam covered for 15–18 min. until just cooked through at the thickest point and still juicy.
3. Pound the garlic and chilies with the palm sugar in a mortar to a coarse paste and mix with lime juice and fish sauce into a clear, hot-and-sour sauce.
4. Slice the cucumber thinly and cut a few white cabbage leaves into fine strips, spreading both as a bed on a flat platter.
5. Let the meat rest for 5 min., then cut into 1 cm thick slices so the juices stay in the meat.
6. Arrange the slices on the vegetables, spoon the sauce generously over them, sprinkle with chopped cilantro and serve immediately.