Vietnamese lemongrass chicken

Yield: 4 Servings

Measure Ingredient
3 pounds Frying chicken
½ cup Lemongrass; about 4 stalks, minced **
3 Scallion; all of them
2 tablespoons Peanut oil
2 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 **
Coriander leaves; chopped

GARNISH

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 Date: Tue, 4 Jun 1996 23:16:25 -0700 From: Julie Bertholf <jewel1@...> MM-Recipes Digest V3 #156

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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