Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Merrell (HKRT62B) -- Posted |
\N \N | On *P on 10/2 |
3 cups | Boneless chicken -- cut up Water -- or more |
1 \N | Stalk fresh lemon grass -- |
\N \N | Cut into 2 inch piec |
3 tablespoons | Thai chili in oil -- \"Nam |
\N \N | Prig Pow\" |
1 small | Tomato -- cut up |
1 small | White onkion -- cut up |
1 cup | Chinese straw mushrooms -- |
\N \N | Canned |
½ cup | Celery -- sliced |
2 \N | Or 3 kaffir leaves |
2 \N | Green onion -- cut into |
2 \N | Inch pieces |
4 \N | Or 5 fresh coriander -- |
\N \N | Leaves; cut up |
⅛ teaspoon | Msg (opt.) |
2 \N | Fresh hot chilis -- sliced |
\N \N | Fish sauce to taste |
\N \N | GEANG GAI SAI THA-KRAI----- |
\N \N | THAI CHICKEN WITH LEMON |
\N \N | GRAS----- |
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In a large sauce pan, bring water to a boil, add chicken, white onion, lemon grass, celery, MSG and fish sauce. let it cook 8 to 10 minutes.
Add the remaining ingredients. Simmer on low heat 10 minutes longer.
Serve hot over warm cooked rice.
~Sopit Formatted for MM by Elayne Caldwell -KVNH17B Recipe By :