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    • Thai Lemongrass Chicken

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    CATEGORY CUISINE TAG YIELD
    Meats, Dairy Thai Poultry 4 Servings

    INGREDIENTS

    1 (2 1/2 to 3lb) whole chicken; cleaned & patted dry
    1 c Water
    1 sm Onion; minced fine
    2 tb Red pepper flakes
    10 6" pieces lemon grass stalk (available at oriental markets; or a weed if you grow it!)
    Salt & pepper to taste
    1/2 c Heavy cream
    1 lb Fresh mushrooms of choice; sliced thin

    INSTRUCTIONS

    From: albersa@aztec.inre.asu.edu (ANN ALBERS)
Date: 1 Jan 1995 16:18:33 -0700
Stuff half the lemongrass shoots into the chicken cavity.  Put the chicken
in the crockpot. Dump the rest in, and cook on low for 4-6 hrs until the
chicken is fork tender.  Note:  If you like spicy food, use more than 2 T
red pepper flakes - to taste really. I like hot food, so I've added up to 5
T. Season also with salt and black pepper to taste. Serve the chicken with
rice and veggies.
Save the stock for soup. If you prefer a creamier soup, you can add sour
cream to get the desired consistency, or if you like more authenticity, try
coconut milk.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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