Vietnamese - Lemongrass Chicken

Title:
Vietnamese - Lemongrass Chicken

Yield:
4 Servings

Categories:
Vietnamese,
Chicken




Ingredients:





          - 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini