Try this Vietnamese - Lemongrass Chicken recipe, or contribute your own.
Suggest a better descriptionHack 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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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 4 | ||
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Calories: 954 | ||
Calories from Fat: 612 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68g | 91 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 29.3g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 252mg | 78 % | |
Sodium 241.5mg | 8 % | |
Potassium 957.9mg | 25 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 14g | ||
Protein 68.4g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 954
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