| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Asian |
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
lb |
Chicken parts |
| 2 |
|
Stalks lemongrass |
| 2 |
T |
Fish sauce |
| 1 |
t |
Sugar |
| 1/2 |
t |
Kosher salt |
| 1/4 |
t |
Freshly ground pepper |
| 3 |
|
Green onions, cut into |
|
|
1-inch pieces |
| 1 |
T |
Minced garlic |
|
|
Oil, for stir frying |
| 2 |
|
Fresh red chiles, seeded and |
|
|
julienned |
| 1 |
|
Handful fresh basil or mint |
|
|
leaves or a combination |
|
|
optional |
INSTRUCTIONS
Chop chicken with a cleaver into braising pieces about 1 inch thick.
Remove tops and tough outer leaves of lemongrass and slice tender
hearts as thin as possible. In a bowl combine chicken, lemongrass, 1
tablespoon of the fish sauce, sugar, salt, pepper, green onions, and
garlic and toss to season chicken evenly. Marinate 1/2 to 1 hour. in a
wok or skillet heat oil over medium-high heat. Add chile, stir-fry a
few seconds, and add chicken mixture. Stir-fry until chicken shows no
trace of pink (about 10 minutes). Add a little water if necessary to
prevent scorching. When chicken is done sprinkle with remaining fish
sauce, toss with basil or mint if used, and transfer to serving
platter. Serves 4 with other dishes. Variation: Use 1 pound boneless
chicken, cut into 1/4-inch cubes, and cook over high heat (about 2 or
3 minutes). From the California Culinary Academy's "Southeast Asian
Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987.
ISBN 0-89721-098-0. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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