Prep 5 mins
Cook 10 mins
Recipe found on About.com by Darlene Schmidt. I thought this sounded good after replying to anothers' request for a sauce to serve with roasted chicken that wasn't a gravy. Double this recipe for 1 whole chicken.
- 1 cup water
- 1⁄2 lime, juice of
- 2 tablespoons rice vinegar
- 1 teaspoon galangal (minced or grated) or 1 teaspoon ginger (minced or grated)
- 2 garlic cloves, minced
- 3 tablespoons fish sauce
- 1⁄3 cup honey
- 1 teaspoon arrowroot or 1 teaspoon cornstarch, dissolved in
- 3 tablespoons water
- In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
- Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
- Add the arrowroot or cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.).
- Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-scented rice (or potatoes if you prefer), and enjoy!