MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lemongrass Chicken
Categories: Poultry, Herbs, Vegetables, Chilies, Rice
     Yield: 2 Servings

     1 lb Chicken thighs; boned,
          - skinned, in 1" pieces
   1/2 ts Coarse ground pepper
     2 tb Oil
   1/4 c  Fresh lemongrass; minced,
          - from 2 or 3 stalks
     1 sm Shallot; minced
     1 tb Garlic; minced
     1    Thai red chile; thin sliced
     2 tb Fish sauce
   1/2 ts Granulated sugar
          Cooked jasmine rice;
          - to serve

 In a medium bowl, season the chicken with pepper and toss to coat.

 In a medium wok or skillet, heat the oil over high heat. Add the
 chicken and toss until golden all over, about 5 minutes.

 Push the seared chicken aside, making space in the pan, reduce heat
 to medium-high and add the lemongrass, shallot, garlic, and chile.
 Stir the aromatics together until fragrant, about 30 seconds, then
 stir to combine them with the chicken.

 Add the fish sauce and sugar and cook, stirring occasionally, until
 the sauce is thickened and chicken is cooked through and
 caramelized, about 3 minutes. Serve over rice.

 Note: To mince fresh lemongrass, first slice off the very bottom of
 the stalk, peel any discolored outer layers and mince the bottom
 couple of inches of the remaining stalk, where the flavor is
 concentrated.

 Recipe from: Vicky Pham

 Adapted by: Alexa Weibel

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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