| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Seafood | Vietnamese | Chicken, Ethnic | 6 | Servings |
INGREDIENTS
| 1 | Onion, thinly sliced | |
| 2 | T | Vegetable oil |
| 1 | Tomato, coarsely chopped | |
| 2 | c | Fresh pineapple, coarsely |
| chopped | ||
| 4 | c | Chicken stock |
| 1 | t | Lemongrass |
| 1 | pn | Hot chili peppers, crushed |
| dried | ||
| 1 | T | Fish sauce |
| 1 | c | Chicken white meat, cooked |
| and shredded | ||
| 1/2 | c | Coriander leaves, chopped |
INSTRUCTIONS
In a medium saucepan sauté the onion in the oil over moderate heat until it wilts. Add the tomato, pineapple, stock and lemongrass, hot peppers, and fish suace. Simmer uncovered, over low heat for about 1/2 hr. Stir in the chicken, then the coriander. Bring to a simmer. Serve hot. Recipe by: Elizabeth Rozin = "Blue Corn and Chocolate" pg 255 Posted to MC-Recipe Digest V1 #637 by "M.Leiva" <mleiva@netcom.ca> on Jun 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 127
Total Fat: 14.7g
Cholesterol: 4.8mg
Sodium: 390.8mg
Potassium: 1066.3mg
Carbohydrates: 50.9g
Fiber: 21g
Sugar: 19.7g
Protein: 11.7g