Vietnamese - lemongrass chicken

Yield: 4 servings

Measure Ingredient
\N \N - Joe JPMD44A Comiskey
3 pounds Frying chicken
½ cup Lemongrass, about 4 stalks minced **
3 \N Scallion; all of them
2 tablespoons Peanut oil
2 \N Red chile peppers; chopped
2 teaspoons Sugar
½ cup Chicken stock; fresh / can'd
¼ teaspoon Black pepper; freshly ground
1 teaspoon Salt
½ cup Dry-roasted peanuts; chopped
2 tablespoons Nuoc Mam **
\N \N 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

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