*  Exported from  MasterCook  *
 
                             LEMONGRASS CHICKEN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Frying Chicken
                         Hacked into serving pieces
                         --MARINADE--
      1/2   c            Lemongrass--See Note
    3                    Scallion finely mince
                         Green and white parts
    1       t            Salt
      1/4   ts           Black Pepper
                         --STIR-FRY--
    2       tb           Peanut Oil
    2       sm           Chili Peppers-small red
    2       ts           Sugar
      1/2   c            Chicken Stock
                         --GARNISHES--
      1/2   c            Peanuts
    2       tb           Nuoc Mam-Fish sauce
                         --See Note
    2       tb           Coriander leaves
 
   NOTES:
   A. Lemongrass, Remove outer leaves of the lemongrass and finely slice the
   tender white part at the base of the stalk. Bruise on the cutting board
   with
   a large morter and pestle or handle of a cleaver, or a wine bottle. Of
   course
   a cuisinart with a 1mm slicer will do the same thing but sometimes smashing
   is good.
   B. Fish Sauce, Nuoc Mam brand name is Tiparos from Thailand. Fish sauce can
   be from Vietnam or Cambodia and should be tasted to determine the saltiness
   and the taste. Some of the fish sauce is cloudy and unfiltered, I would
   avoid
   such products. The best fish sauce is tea colored and semi-clear to coffee
   colored.
   METHOD: Mix the chicken pieces with the salt, pepper, lemongrass and
   scallions. Set aside for at least 30 minutes, overnite is better. Heat the
   Wok, add the oil, when the oil is hot add the chicken pieces, stir and cook
   for 3 or more minutes. Add the chili peppers and stir and cook over medium
   heat until chicken no longer looks pink. Season with sugar and more of the
   black pepper, (or use white pepper at this step). Add the chicken stock
   stir
   for a few more minutes.
   GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander.
  
 
 
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