| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Vietnamese |
Vietnamese, Chicken |
4 |
Servings |
INGREDIENTS
|
|
– Joe JPMD44A Comiskey |
| 3 |
lb |
Frying chicken |
| 1/2 |
c |
Lemongrass, about 4 stalks minced ** |
| 3 |
|
Scallion; all of them |
| 2 |
tb |
Peanut oil |
| 2 |
|
Red chile peppers; chopped |
| 2 |
ts |
Sugar |
| 1/2 |
c |
Chicken stock; fresh / can'd |
| 1/4 |
ts |
Black pepper; freshly ground |
| 1 |
ts |
Salt |
| 1/2 |
c |
Dry-roasted peanuts; chopped |
| 2 |
tb |
Nuoc Mam ** |
|
|
Coriander leaves; chopped |
INSTRUCTIONS
-
GARNISH
Hack the chicken into small serving pieces, chopping through the bones
with a very sharp cleaver.
Remove the outer leaves of the lemongrass and finely slice the tender
white part at the base of the stalks. Bruise with a mortar and pestle or
the handle of a cleaver.
Finely slice the scallions, including the green tops.
Mix the chicken with the salt, 1/4 teaspoon pepper, the lemongrass and
scallions and set aside for 30 minutes.
Heat a wok and add the oil, and when the oil is hot add the chicken
mixture and stir-fry for 3 minutes.
Add chile peppers and stir-fry on medium heat for 10 minutes or until
chicken no longer looks pink.
Season with sugar and pepper and add the chicken stock. Stir for a few
minutes.
Garnish with the peanuts, "nuoc mam" and coriander.
Serve with rice, if desired.
This quickly prepared but terrifically flavorful dish is great served
with rice paper wrappers. I love it with a few leaves of mint and basil.
This is one you must try. It is easily done in a wok. By Jeff Smith The
Frugal Gourmet From the 02/05/1992 issue of The Springfield Union-News
Meal-Mastered by Joe Comiskey 09/05/1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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