Vietnamese - Lemongrass Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
- Joe JPMD44A Comiskey,
3 lbs: Frying chicken,
1/2 cup: Lemongrass, about 4 stalks minced **
3: Scallion, all of them
2 tbsp: Peanut oil,
2: Red chile peppers, chopped
2 tsp: Sugar,
1/2 cup: Chicken stock, fresh / cand
1/4 tsp: Black pepper, freshly ground
1 tsp: Salt,
GARNISH
1/2 cup: Dry-roasted peanuts, chopped
2 tbsp: Nuoc Mam **,
Coriander leaves, chopped
Directions:
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, 1/4 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
Source from luhu.jp
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, 1/4 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
Source from luhu.jp