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| 3 x ca. 450 g | Frying chicken |
| 1/2 Tasse | Lemongrass; about 4 stalks, minced ** |
| 3 | Scallion; all of them |
| 2 Esslöffel | peanut oil |
| 2 | Red chile peppers; chopped |
| 2 Teelöffel | sugar |
| 1/2 Tasse | Chicken stock; fresh / can'd |
| 1/4 Teelöffel | black pepper freshly ground |
| 1 Teelöffel | salt |
| 1/2 Tasse | Dry-roasted peanuts; chopped |
| 2 Esslöffel | Nuoc Mam ** |
| | Coriander leaves chopped |
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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.
Springfield Union-News
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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