Deliciously flavoured chicken served in baby gem leaves.


  • 4 (or 6) chicken breasts (skin removed, roughly chopped)
  • 300 ml vegetable stock
  • 2 tblsp fish sauce
  • 2 tsp sugar
  • 1 knob ginger (peeled and thinly chopped)
  • 1 chilli (de-seeded and finely sliced)
  • 2 cloves garlic (peeled and finely sliced)
  • bunch mint leaves
  • bunch of basil leaves
  • bunch coriander
  • juice of 4 limes
  • splash soy sauce
  • 1 small red onion (peeled and thinly sliced)
  • bunch spring onions, finely chopped
  • splash of sunflower oil
  • 2 baby gem
  • 2 tblsp peanuts (lightly toasted)


  • In a food processor, pulse the chicken so that the meat becomes finely minced.
  • If you don’t have a food processor, then chop finely.
  • In a large saucepan, heat the stock along with the fish sauce, sugar, ginger, chilli and garlic.
  • When it comes to the boil, add the chicken and then bring back to the boil, then reduce the heat to a simmer.
  • Cook for a few minutes and then turn the heat off and allow the chicken to cook gently in the residual heat for another ten minutes with the lid on.
  • Mix well and check to see the meat is thoroughly cooked, then allow to cool.
  • Meanwhile, chop the herbs and mix with the lime juice, soy sauce, red onion, spring onions, sunflower oil and season with some black pepper and a pinch of caster sugar.
  • Check the seasoning and when the chicken has cooled down to warm, spoon some of the chicken mix into each baby gem leaf, top with the herb & onion sauce and serve with toasted peanuts on top.

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