Vietnamese - Lemongrass Chicken

4 Servings
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Vietnamese - Lemongrass Chicken Ingredients

3 lb Frying chicken	1/4 ts Black pepper; freshly ground
1/2 c Lemongrass, about 4 stalks	1 ts Salt
3 Scallion; all of them	GARNISH
2 tb Peanut oil	1/2 c Dry-roasted peanuts; chopped
2 Red chile peppers; chopped	2 tb Nuoc Mam **
2 ts Sugar	Coriander leaves; chopped

Instructions for Vietnamese - Lemongrass Chicken

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Chicken

Coriander

Lemon

Salt

Scallion

Sugar

Vietnamese Chicken Scallion Lemon

for flavor and categorization

I let this marinade for about 5 hours and it was very tasty. When I do it again though, I would take heed when it says to use only the inside of the lemongrass. I pretty much minced my lemongrass, outside and inside (first time working with it) and then spent about 30 minutes (after cooking was finished) picking the tiny sharp pieces off the chicken! Next time, I will cut the lemongrass in long enough pieces so that they are easier to pick out! ;)