| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Seafood |
Vietnamese |
Chicken, Fruits, Vietnamese, Wrv |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken or favorite parts; skin |
| 2 |
|
Stalks lemon grass; bottom 6" only, slice diagonoally |
| 1/2 |
c |
Low-sod soy sauce |
| 2 |
tb |
Canola oil |
| 1 |
tb |
Fish sauce |
| 2 |
cl |
Garlic; mince |
| 1 |
ts |
Sugar |
| 2 |
|
Unripe green bananas;quarter |
| 4 |
sl |
Fresh pineapple; halve |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Mix lemon grass, soy sauce, oil, fish sauce, garlic and sugar. Pour over
chicken, cover and refrigerate for at least 3 hours or overnight. In baking
dish, arrange chicken, undrained, in single layer. Add banana and
pineapple; pour remaining marinade over all. Cover and bake 350~ about 30
minutes. Remove cover and turn chicken. Return to oven and bake, uncovered,
about 30 minutes more. Serve over rice. 478 Cal, 20 gr fat, 37% fat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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