We had our first dinner party at the new house last Saturday and this dish
got the best review. It indulges my passion for citrus and ginger.

- 1 large roasting chicken dried and cut into 10 bits, rub with dark soy
sauce (about 1 1/2 to 2 dsp will do it) and set aside while getting the rest
ready
- juice and zest of 2 good sized Tahitian limes (3 or 4 if small)
- another lime sliced thinly for garnish
- 1 tblsp fresh ginger peeled and grated
- 3 fresh Kaffir lime leaves
- 2 dsp sugar
- salt if you need more than the soy provides
- corn flour with a little cold water
- 1 tsp toasted sesame oil
- 1 dsp peanut oil
- 1 cup water

Fry the chicken in the oils over high heat until brown all over, reduce heat
and add the water, then all the rest except the corn flour and garnish.
Cook covered until tender (about 45 minutes). Remove the chicken to a
serving platter and keep warm. Taste the sauce for acid/sugar balance and
correct with a little more juice or sugar as required, I like it a bit
sharp. If there is too much sauce ( I like about a cup with a big chook)
reduce on high heat uncovered. Bind the sauce with the cornflour and pour
over the chook, garnish and serve.

If you cannot grow or always obtain fresh Kaffir lime leaves they freeze
quite well in a tightly sealed bag or container. Dried they are almost
useless.

David