Lemongrass chicken
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Lemongrass chicken
  Chicken    Thai    Asian    Poultry  
Last updated 6/12/2012 1:27:18 AM. Recipe ID 62138. Report a problem with this recipe.
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      Title: Lemongrass chicken
 Categories: Thai, Asian, Poultry
      Yield: 4 Servings
 
      1    Frying Chicken
           Hacked into serving pieces
           --MARINADE--
    1/2 c  Lemongrass--See Note
      3    Scallion finely mince
           Green and white parts
      1 ts Salt
    1/4 ts Black Pepper
           --STIR-FRY--
      2 tb Peanut Oil
      2 sm Chili Peppers-small red
      2 ts Sugar
    1/2 c  Chicken Stock
           --GARNISHES--
    1/2 c  Peanuts
      2 tb Nuoc Mam-Fish sauce
           --See Note
      2 tb Coriander leaves
 
  NOTES: A. Lemongrass, Remove outer leaves of the lemongrass and finely
  slice the tender white part at the base of the stalk. Bruise on the
  cutting board with a large morter and pestle or handle of a cleaver,
  or a wine bottle. Of course a cuisinart with a 1mm slicer will do the
  same thing but sometimes smashing is good. B. Fish Sauce, Nuoc Mam
  brand name is Tiparos from Thailand. Fish sauce can be from Vietnam
  or Cambodia and should be tasted to determine the saltiness and the
  taste. Some of the fish sauce is cloudy and unfiltered, I would avoid
  such products. The best fish sauce is tea colored and semi-clear to
  coffee colored. METHOD: Mix the chicken pieces with the salt, pepper,
  lemongrass and scallions. Set aside for at least 30 minutes, overnite
  is better. Heat the Wok, add the oil, when the oil is hot add the
  chicken pieces, stir and cook for 3 or more minutes. Add the chili
  peppers and stir and cook over medium heat until chicken no longer
  looks pink. Season with sugar and more of the black pepper, (or use
  white pepper at this step). Add the chicken stock stir for a few more
  minutes. GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander.
 




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Recipe ID 62138 (Apr 03, 2005)

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