| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Niger |
Tamwt01 |
6 |
servings |
INGREDIENTS
| 4 |
|
Fresh lemongrass stalks |
| 4 |
c |
Chicken stock |
| 15 |
sl |
Fresh galanga -; (quarter-size) |
|
|
(or fresh gingerroot) |
| 10 |
|
Whole Black peppercorns; crushed |
| 3 |
|
Serrano chiles; thinly sliced |
| 12 |
|
Fresh lime leaves |
|
|
(or scant 1/4 tspn grated lime zest) |
| 2 |
c |
Coconut Milk; see * Note |
| 1 |
|
Whole Boneless skinless chicken breast; cut bite-size pcs |
| 1 |
c |
Canned straw mushrooms; drained well |
| 1/2 |
c |
Julienned snow peas |
| 1/2 |
c |
Julienned carrots |
| 2 |
tb |
Fish sauce |
|
|
Juice of 2 limes |
|
|
Fresh cilantro leaves; for garnish |
INSTRUCTIONS
* Note: See the "Coconut Milk" recipe which is included in this
collection.
Remove the grassy tops of the lemongrass, leaving stalks about 6
inches long, and cut off any hard root section. Using the blunt edge
of a large knife or cleaver, bruise each stalk all over. Cut each
stalk into 4 pieces. Bring chicken stock to a boil, reduce to a
simmer, then add lemongrass, galanga, peppercorns, serrano chile, and
lime leaves. Simmer 15 minutes, then add Coconut Milk and cook an
additional 5 minutes. Add chicken pieces, straw mushrooms, snow peas,
and carrots. Simmer for another 10 to 12 minutes. Stir in fish sauce,
and lime juice and serve immediately. Garnish with cilantro leaves.
Be careful to avoid chewing the lemongrass, galanga or ginger, or
lime leaves when eating. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A07 broadcast
09-23-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-21-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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