Yield: 4 servings
|- Joe JPMD44A Comiskey
|Lemongrass, about 4 stalks minced **
|Scallion; all of them
|Red chile peppers; chopped
|Chicken stock; fresh / can'd
|Black pepper; freshly ground
|Dry-roasted peanuts; chopped
|Nuoc Mam **
|Coriander leaves; chopped
Hack the chicken into small serving pieces, chopping through the bones with a very sharp cleaver.
Remove the outer leaves of the lemongrass and finely slice the tender white part at the base of the stalks. Bruise with a mortar and pestle or the handle of a cleaver.
Finely slice the scallions, including the green tops.
Mix the chicken with the salt, ¼ teaspoon pepper, the lemongrass and scallions and set aside for 30 minutes.
Heat a wok and add the oil, and when the oil is hot add the chicken mixture and stir-fry for 3 minutes.
Add chile peppers and stir-fry on medium heat for 10 minutes or until chicken no longer looks pink.
Season with sugar and pepper and add the chicken stock. Stir for a few minutes.
Garnish with the peanuts, "nuoc mam" and coriander.
Serve with rice, if desired.
This quickly prepared but terrifically flavorful dish is great served with rice paper wrappers. I love it with a few leaves of mint and basil. This is one you must try. It is easily done in a wok. By Jeff Smith The Frugal Gourmet From the 02/05/1992 issue of The Springfield Union-News Meal-Mastered by Joe Comiskey 09/05/1992