Lemon grass chicken #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Chicken thighs, boned, skinned (about 1 1/4 lbs trimmed meat) |
| 2 | eaches | Lemon grass stalks, minced |
| ¼ | cup | Soy sauce |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Chicken broth |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Minced fresh red chili or serrano chili or 1/4 t hot-pepper flakes |
| ½ | teaspoon | Cornstarch |
| 2 | teaspoons | Water |
| ½ | medium | Onion |
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Minced onion |
| 1 | teaspoon | Minced gingerroot |
| 1 | teaspoon | Minced garlic |
Directions
Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in lemon grass, 2 T of the soy sauce, and salt. Mix well. Cover and refrigerate 2 hours or longer. Bring to room temperature before cooking. Combine chicken broth, remaining 2 T soy sauce, sugar, and chili in another small bowl; set aside. Cut onion in half lengthwise; cut each piece into 4 wedges; separate layers. Heat wok over medium-high heat. Add oil and heat. Add minced onion, gingerroot, and garlic; stir-fry 15 seconds. Do not burn. Increase heat. Add chicken; stir-fry 2 minutes. Add sliced onion; stir-fry 1 minute.
Add chicken broth mixture; cook, stirring, 1 minute. Stir cornstarch mixture to blend in cornstarch that has settled. Add to the chicken mixture; cook until sauce is thickened, about 30 seconds. Spoon onto a heated platter; serve at once. Makes 4 servings.Subj: Hot Beef Salad Lemon Grass Chicken - viet nam