Vietnamese Lemongrass Chicken
Yield
4 servingsPrep
10 minCook
15 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
frying type |
|
| ½ | cup |
lemongrass
about 4 stalks, minced |
*
|
| 3 | each |
scallions, spring or green onions
all of them |
|
| 2 | tablespoons |
peanut oil
|
|
| 2 | each |
red chili peppers
chopped |
*
|
| 2 | teaspoons |
sugar
|
|
| ½ | cup |
chicken broth
fresh / can'd |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
salt
|
|
| Garnish | |||
| ½ | cup |
peanuts
roasted and chopped |
|
| 2 | tablespoons |
nuoc mam
|
* |
| 1 | x |
cilantro
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
frying type |
|
| 118 | ml |
lemongrass
about 4 stalks, minced |
*
|
| 3 | each |
scallions, spring or green onions
all of them |
|
| 3E+1 | ml |
peanut oil
|
|
| 2 | each |
red chili peppers
chopped |
*
|
| 1E+1 | ml |
sugar
|
|
| 118 | ml |
chicken broth
fresh / can'd |
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
salt
|
|
| Garnish | |||
| 118 | ml |
peanuts
roasted and chopped |
|
| 3E+1 | ml |
nuoc mam
|
* |
| 1 | x |
cilantro
chopped |
*
|
Directions
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, ¼ 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.
