| 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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