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Vietnamese Chicken Recipe
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To make Vietnamese Chicken for 4 you will need
Ingredients
| 3 | pounds | Frying chicken | | 1/2 | cups | Lemongrass, about 4 stalks minced ** | | 3 | | Scallion; all of them | | 2 | tablespoons | Peanut oil | | 2 | | Red chile peppers; chopped | | 2 | teaspoons | Sugar | | 1/2 | cups | Chicken stock; fresh / can'd | | 1/4 | teaspoons | Black pepper; freshly ground | | 1 | teaspoon | Salt |
| | GARNISH | | | | 1/2 | cups | Dry-roasted peanuts; chopped | | 2 | tablespoons | Nuoc Mam ** | | | Coriander leaves; chopped |
Instructions
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.
Enjoy your Vietnamese Chicken.
How much is in a cup?
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Thu 24 Apr 2008
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