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

These first-century Jews – thousands and thousands of them – suddenly changed their normal day of worship from Saturday to Sunday. Sociologists tell us that the most ancient parts of a culture are found in its religious rites. They are the most conservative elements of a culture, the least likely and slowest to change. What then can account for this sudden change around the Mediterranean, among thousands of first-century Jews, from worshiping on Saturday to worshiping on Sunday?

Mark Dever

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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