Lemongrass Chicken

Serving Size : 4
Ingredients

for prepare Lemongrass Chicken

:

Amount	Measure	Ingredient - Preparation Method
1		frying chicken
hacked into serving pieces Marinade lemongrass chicken
1/2	cup	lemongrass--see note
3		scallion finely mince
green and white parts lemongrass chicken
1	teaspoon	salt
1/4	teaspoon	black pepper
Stir-Fry lemongrass chicken
2	tablespoons	peanut oil
2	small	chili peppers-small red
2	teaspoons	sugar
1/2	cup	chicken stock
Garnishes lemongrass chicken
1/2	cup	peanuts
2	tablespoons	nuoc nam-fish sauce - see note*
2	tablespoons	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 mortar 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 Nam 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, overnight 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 Nam, Peanuts and Coriander.

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