- Joe JPMD44A Comiskey
3 lb Frying chicken
1/2 cup Lemongrass, about 4 stalks minced **
3 Scallion, all of them
2 tbsp Peanut oil
2 Red chile peppers, chopped
2 tsp Sugar
1/2 cup Chicken stock, fresh / can'd
1/4 tsp Black pepper, freshly ground
1 tsp Salt
GARNISH
1/2 cup Dry-roasted peanuts, chopped
2 tbsp 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 The Springfield Union-News Meal-Mastered by Joe Comiskey 09/05/1992
|
|
