Vietnamese - Lemongrass Chicken

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Title: Vietnamese - Lemongrass Chicken
Yield: 4 Servings
Categories: Vietnamese, 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

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
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

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