Vietnamese - Lemongrass Chicken

         Yield: 4 Servings
Categories: Chicken, Vietnamese

- Joe JPMD44A Comiskey - 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 2 ts Sugar 1/2 c Chicken stock; fresh / can'd 1/4 ts Black pepper; freshly ground 1 ts Salt ----------------------------------GARNISH---------------------------------- 1/2 c Dry-roasted peanuts; chopped 2 tb Nuoc Mam ** Coriander leaves; chopped 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. By Jeff Smith The Frugal Gourmet From the 02/05/1992 issue of The Springfield Union-News Meal-Mastered by Joe Comiskey 09/05/1992