Title: VIETNAMESE – LEMONGRASS CHICKEN
Categories: Vietnamese, Chicken
Yield: 4 servings

– Joe JPMD44A Comiskey
-
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

MMMMM————————–GARNISH——————————-
1/2 c Dry-roasted peanuts; chopped
2 tb Nuoc Mam **
Coriander leaves; chopped

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
Comiskey 09/05/1992

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