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  Added: Dec 11, 2008  •  Visited (388)  •  Print version Print this recipe (21)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lemongrass Chicken
What You Need:
  • 1 3-pound frying chicken
  • 4 stalks lemongrass (see Glossary), minced, about ½ cup
  • 3 scallions (green and white part)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons peanut oil
  • 2 small fresh red chili peppers, seeded, cored, and chopped
  • 2 teaspoons sugar
  • ½ cup Chicken Stock or use canned

    GARNISH
  • ½ cup chopped dry-roasted peanuts
  • 2 tablespoons nuoc mam (fish sauce)
  • Chopped fresh coriander leaves

  • How To Cook:
    1. Hack the chicken into small serving pieces, chopping through the bones with a sharp cleaver. Remove the outer leaves of the lemongrass and finely slice the tender white part at the base of the stalks.

    2. 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, ¼ teaspoon pepper, the lemongrass, and scallions and set aside for 30 minutes.

    3. Heat a wok, add the oil, and when oil is hot add the chicken mixture and stir-fry for 3 minutes. Add chili peppers, and stir-fry on medium heat for 10 more minutes or until chicken no longer looks pink.

    4. Season with sugar and pepper and add the Chicken Stock. Chow or stir for a few minutes. Garnish with the peanuts, nuoc mam, and coriander. Serve with rice, if desired.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Asia » Vietnam
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Scallions
    Main Ingredient » Nuts » Peanut
    Dish » Main Courses

     





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