Vietnamese Lemongrass Chicken

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 Date: Tue, 4 Jun 1996 23:16:25 -0700 From: Julie Bertholf MM-Recipes Digest V3 #156 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken	Coriander	Lemon	Salt
Scallion	Sugar

Poultry Chicken Scallion Lemon

for flavor and categorization

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