Yield: 4 servings
3 lb Frying chicken
1/2 c Lemongrass, about 4 stalks
- minced **
3 Scallion; all of them
2 tb Peanut oil
2 Red chile peppers; chopped (Thai chilis if you can find)
2 ts Sugar
1/2 c Chicken stock
1/4 ts Black pepper; freshly ground
1 ts Salt
1/2 c Dry-roasted peanuts; chopped
2 tb Nuoc Mam **
Coriander leaves; chopped
Mint leaves, basil
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
Mix the chicken with the salt, 1/4 teaspoon pepper,
the lemongrass and scallions and set aside for 30
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. Garnish
it with a few leaves of mint and basil.
WW Points: TBD