Yield: 4 servings
|1 \N||Frying Chicken|
|\N \N||Hacked into serving pieces MARINADE--|
|½ cup||Lemongrass--See Note|
|3 \N||Scallion finely mince|
|\N \N||Green and white parts|
|¼ teaspoon||Black Pepper STIR-FRY--|
|2 tablespoons||Peanut Oil|
|2 smalls||Chili Peppers-small red|
|½ cup||Chicken Stock GARNISHES--|
|2 tablespoons||Nuoc Mam-Fish sauce See Note|
|2 tablespoons||Coriander leaves|
: A. Lemongrass, Remove outer leaves of the lemongrass and finely slice the tender white part at the base of the stalk. Bruise on the cutting board with a large morter and pestle or handle of a cleaver, or a wine bottle. Of course a cuisinart with a 1mm slicer will do the same thing but sometimes smashing is good.
: B. Fish Sauce, Nuoc Mam brand name is Tiparos from Thailand.
Fish sauce can be from Vietnam or Cambodia and should be tasted to determine the saltiness and the taste. Some of the fish sauce is cloudy and unfiltered, I would avoid such products. The best fish sauce is tea colored and semi-clear to coffee colored.
: METHOD: Mix the chicken pieces with the salt, pepper, lemongrass and scallions. Set aside for at least 30 minutes, overnite is better. Heat the Wok, add the oil, when the oil is hot add the chicken pieces, stir and cook for 3 or more minutes. Add the chili peppers and stir and cook over medium heat until chicken no longer looks pink. Season with sugar and more of the black pepper, (or use white pepper at this step). Add the chicken stock stir for a few more minutes.
: GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander.
Typed by Mike and Karen Stock 6-6-94