Photo by David Japy
My love for Asian food is never-ending, and this easy, quick chicken meatball creation is a favorite. The secret here is to steam the meatballs so they remain tender and succulent. Searing briefly afterward adds a wonderfully caramelized crust without overcooking.
Cooks' Note
The deep- green, waxy leaf of the kaffir lime, with its distinctly fragrant citrus flavor common to Southeast Asian cooking, is traditionally tossed whole into curries and soups, but one of my favorite ways to use this zesty leaf is to grind it into this powder. The leaves, ground or whole, keep well in the freezer, so you can always have a stash to hand. For sprinkling on desserts, you can add a touch of unrefined cane sugar to the grinder to make a sweeter powder.
Recipe notes
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