| 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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