Vietnamese - Lemongrass Chicken
- - Joe JPMD44A Comiskey
- -
- 3 lb Frying chicken
- 1/2 c Lemongrass, about 4 stalks
- - minced **
- 3 Scallion; all of them
- 2 tb Peanut oil
- 2 Red chile peppers; chopped
- 2 ts Sugar
- 1/2 c Chicken stock; fresh / can'd
- 1/4 ts Black pepper; freshly ground
- 1 ts Salt
----------------------------------GARNISH----------------------------------
1/2 c Dry-roasted peanuts; chopped
2 tb Nuoc Mam **
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, 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
1/2 c Dry-roasted peanuts; chopped
2 tb Nuoc Mam **
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, 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
