Vietnamese Lemongrass Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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
Date: Tue, 4 Jun 1996 23:16:25 -0700
From: Julie Bertholf
MM-Recipes Digest V3 #156
From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
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
Date: Tue, 4 Jun 1996 23:16:25 -0700
From: Julie Bertholf
MM-Recipes Digest V3 #156
From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry