Yield: 4 servings
|\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|
|½ cup||Chicken stock; fresh / can'd|
|¼ teaspoon||Black pepper; freshly ground|
|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