Lemongrass Chicken Wip

Name: Lemongrass Chicken Wip
Total time: P1H
Yield: 4
Cuisine: Thai
Ingredients: chicken; lemongrass; scallions, spring or green onions; nuoc mam; vinegar; salt; black pepper; peanut oil; red chili peppers; sugar; chicken broth; bananas; mung bean sprouts; chives; peanuts; fish sauce; nuoc mam; cilantro

Yield

4 servings

Prep

40 min

Cook

20 min

Ready

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1	each	chicken for frying, cut into serving pieces	*
marinade
½	cup	lemongrass see note	*
3	each	scallions, spring or green onions finely minced, green and white parts
1	tablespoon	nuoc mam see note	*
1 ½	tablespoons	vinegar mild or rice
1	teaspoon	salt
¼	teaspoon	black pepper
stirfry
2	tablespoons	peanut oil
2	small	red chili peppers or green thai peppers	*
2	teaspoons	sugar
½	cup	chicken broth
garnishes
1	x	bananas blossom	*
½	cup	mung bean sprouts rinsed
1	bunch	chives chinese or onions, cut into 2 inch pieces	*
½	cup	peanuts small, chopped
2	tablespoons	fish sauce or more
1	x	nuoc mam or nuoc pla, see note	*
2	tablespoons	cilantro chopped

Ingredients

Amount	Measure	Ingredient	Features
1	each	chicken for frying, cut into serving pieces	*

marinade
118	ml	lemongrass see note	*
3	each	scallions, spring or green onions finely minced, green and white parts
15	ml	nuoc mam see note	*
23	ml	vinegar mild or rice
5	ml	salt
1.3	ml	black pepper

stirfry
3E+1	ml	peanut oil
2	small	red chili peppers or green thai peppers	*
1E+1	ml	sugar
118	ml	chicken broth

garnishes
1	x	bananas blossom	*
118	ml	mung bean sprouts rinsed
1	bunch	chives chinese or onions, cut into 2 inch pieces	*
118	ml	peanuts small, chopped
3E+1	ml	fish sauce or more
1	x	nuoc mam or nuoc pla, see note	*
3E+1	ml	cilantro chopped

Directions

Notes:

A. Lemongrass, Remove outer leaves of the lemongrass and bruise or smash the white end with the back of the knife or a wine bottle.

Finely slice the tender white part at the base of the stalk, discard the tops or save for your chicken stock.

A cuisinart with a 1mm slicer will slice it just as well but sometimes smashing is good.

B. Fish Sauce, Nuoc Mam or Nam Pla. A good brand name is "Tiparos" from Thailand.

METHOD:

Mix the chicken pieces with the lemongrass, scallions, vinegar, Nuoc Mam salt and pepper.

Set aside for at least 30 minutes, overnite is better.

If the lemongrass is cut too thick you will have to remove the slices of lemongrass before you put it in the wok, if it is cut very thin it will cook well enough to eat it.

Heat the Wok, add the oil, when the oil is hot add the chiles and the chicken pieces, stir and cook for 3 or more minutes.

Stir and cook over medium heat until chicken no longer looks pink.

Season with sugar and green chiles or white pepper.

Add the chicken stock, toss over high heat to reduce fluid, and to cook the chicken.

Thicken if required. Serve in an oval shallow casserole.

GARNISHES: Garnish with Nuoc Mam, Peanuts, quartered or sliced banana blossom, bean sprouts, powdered chile powder, sliced green chiles, and Coriander.