Servings: Makes 6–8 servings
- 1/2 cup fresh lime juice (about 6 limes)
- 1/2 cup fish sauce
- 1/4 cup soy sauce
- 2 red Serrano chiles , 1 split lengthwise, 1 sliced into thin rings
- 1 chicken breast , bone in, skin on
- Kosher salt
- 24 large basil leaves
- 1/2 small red onion , thinly sliced
In a medium saucepan, combine lime juice, fish sauce, soy sauce and split chile with 1 cup water. Bring to a boil, then reduce to a simmer and add chicken. Poach 12 to 15 minutes, until slightly firm. Turn off heat, let chicken cool in liquid. Remove and discard bones and skin. Shred chicken into strips, about 1 inch long; chill in refrigerator. Season with salt.
Presentation 1: Bountiful Bouquets
Stack ingredients in your hand; first basil, then chicken, chile rings and onion. Tuck into a sake cup.
Presentation 2: Sleek Skewers
Lay chicken, then sliced onion in an X pattern over basil. Arrange a single chile ring on top; skewer ingredients with a toothpick or small skewer.
Adapted from Dishing with Style by Rori Trovato