Sunday Supper & More

Chicken over rice with lime, chilies, and fresh herbs

(Jonathan Levitt for The Boston Globe)
By Jonathan Levitt
Globe Correspondent / August 11, 2010

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Serves 4

Juice of 3 limes
3 tablespoons Asian fish sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
2 serrano or other small hot chili peppers, seeded and finely chopped
2 cloves garlic, finely chopped
3 shallots, thinly sliced
3 cooked whole chicken legs or 3 cooked drumsticks and 3 cooked thighs, shredded into bite-size pieces
1 1/2 cups long-grain white rice, cooked
2 cups fresh bean sprouts
1 Napa cabbage, shredded
1/4 cup fresh herb leaves (parsley, cilantro, oregano, marjoram, basil, mint)
Black pepper, to taste
1. In a small bowl, stir together the lime juice, fish sauce, rice vinegar, sugar, chilies, garlic, and shallots. Let stand for 30 minutes.

2. Let the chicken sit out for 30 minutes so it is no longer cold.

3. Divide the rice among 4 plates.

4. In a large bowl, combine the chicken, bean sprouts, cabbage, and most of the herb leaves. Toss with the lime juice mixture. Divide the chicken mixture among the plates. Garnish with more herb leaves. Jonathan Levitt