Name: Vietnamese Lemongrass Chicken
Ingredients: 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

There is nothing - no circumstance, no trouble, no testing - that can ever touch me until, first of all, it has gone past God and past Christ right through to me. If it has come that far, it has come with a great purpose, which I may not understand at the moment. But as I refuse to become panicky, as I lift up my eyes to Him and accept it as coming from the throne of God for some great purpose of blessing to my own heart, no sorrow will ever disturb me, no trial will ever disarm me, no circumstance will cause my to fret - for I shall rest in the joy of what my Lord is! That is the rest of victory!

Alan Redpath

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Vietnamese	Poultry	4	Servings

INGREDIENTS

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
Date: Tue, 4 Jun 1996 23:16:25 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
MM-Recipes Digest V3 #156
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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