Fresh chicken with lemon grass and cashew nuts

Yield: 4 servings

Measure Ingredient
\N \N Vegetable oil
2 smalls Dried chilies
1 \N Clove garlic -- chopped
1 pounds Lean, corn-fed chicken --
\N \N Sliced
½ cup Sugar
1 tablespoon Oyster sauce
1 tablespoon Nuoc Mam sauce
\N \N OR light soy sauce
3 tablespoons Chicken stock -- or water
½ cup Toasted, unsalted cashew
\N \N Nuts
1 tablespoon Chopped lemon grass
2 \N Shallots -- quartered

* (Thit Ga Xao Voi Sa Va Dao Lon Hot).

1. With a drop or two of oil, stir-fry the chilies until cooked evenly but not burnt. Set aside. 2. Stir-fry the garlic with a few more drops of oil until golden. Add the chicken slices, sugar, and oyster and Nuoc Mam sauces and stir-fry until the chicken is golden in color.Lower the heat and add the stock. Cook for a few more minutes, stirring occ 3. When the chicken is thoroughly cooked, add the cashew nuts, lemon grass, shallots, and chilies, and stir several times, being careful not to bread the chilies. Remove from the heat and serve.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

Similar recipes