| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Asian |
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
lb |
Chicken parts |
| 2 |
|
Stalks lemongrass |
| 2 |
tb |
Fish sauce |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Kosher salt |
| 1/4 |
ts |
Freshly ground pepper |
| 3 |
|
Green onions, cut into 1-inch pieces |
| 1 |
tb |
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
1. 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.
2. 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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