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Lemon Grass


Vietnamese Chicken in Lemon Grass


4 lbs. Frying chicken
5 stalks Lemon grass, chopped finely
1 bunch Scallions sliced finely including the green tops
4 tsp. Peanut oil
2 medium Red chili peppers; chopped
2 tbsp. Palm sugar
1/2 cup Chicken stock fresh or in can
1/2 tsp. Black pepper; freshly ground
1 tsp. Coarse salt
1/2 cup Dry-roasted peanuts; chopped
4 tbsp Nuoc Mam (fish sauce)
6 pcs. Fresh Coriander leaves, chopped
How To Garnish:
1/2 cup Dry-roasted peanuts; chopped
4 tbsp. Nuoc Mam (fish sauce)
10 pieces Coriander leaves; chopped
Cut the chicken into small serving pieces, chopping through the bones with a very sharp cleaver.

Slice finely the tender white part of the lemon grass at the base of the stalks, bruising with a handle of a cleaver.

Mix the chicken with the salt, 1/4 teaspoon pepper, lemon grass and scallions set aside and marinade for for 45 minutes to an hour.

Put wok in medium heat add the oil, and the chicken marinade and saute for at least 5 minutes.

Add chili peppers and stir-fry on medium heat for 15 minutes until the meat are cook (make sure it's no longer pink).

Season with sugar, black pepper, add the chicken stock and stir for 5 minutes.

Garnish with the peanuts, "nuoc mam" and coriander.

Serve with plain steamed rice, is recommended. (alternatively you can also served with rice paper wrapper)

Serve 6-8 people.



Another mouth -watering Asian menu I served this few times.



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Last modified: May 26, 2003