This exquisite appetizer is deceptively simple to make: A chicken breast is poached in a potent liquid flavored with lime juice, fish sauce and soy sauce and then torn into slivers and stacked on large basil or mint leaves. I use shiso mint leaves whenever I can find them; they are sold at Japanese markets. Shiso is a type of mint that has a very distinct clovelike fragrance and gives this dish an exotic layer of flavor. Nuoc mam (fish sauce) adds a sour saltiness to food. It's a staple in Thai, Vietnamese and other Asian dishes. Nuoc mam can be found in most supermarkets in the Asian section. And here's an insider tip: When poaching chicken or fish, I find the flesh stays more moist and juicy when the skin and bones are left on.