| 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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