WALDINE VAN GEFFEN VGHC42A
1 Chicken or favorite parts, skin
2 Stalks lemon grass, bottom 6" only, slice diagonoally
1/2 cup Low-sod soy sauce
2 tbsp Canola oil
1 tbsp Fish sauce
2 cl Garlic, mince
1 tsp Sugar
2 Unripe green bananas, quarter
4 slice Fresh pineapple, halve
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Mix lemon grass, soy sauce, oil, fish sauce, garlic and sugar. Pour over chicken, cover and refrigerate for at least 3 hours or overnight. In baking dish, arrange chicken, undrained, in single layer. Add banana and pineapple; pour remaining marinade over all. Cover and bake 350~ about 30 minutes. Remove cover and turn chicken. Return to oven and bake, uncovered, about 30 minutes more. Serve over rice. 478 Cal, 20 gr fat, 37% fat.
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