Vietnamese - lemongrass chicken
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Vietnamese - lemongrass chicken
  Vietnamese    Chicken  
Last updated 6/12/2012 1:28:36 AM. Recipe ID 64034. Report a problem with this recipe.
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      Title: Vietnamese -  lemongrass chicken
 Categories: Vietnamese, Chicken
      Yield: 4 Servings
           - 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 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

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Recipe ID 64034 (Apr 03, 2005)

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