Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Frying Chicken
Hacked into serving pieces
--MARINADE--
1/2 c Lemongrass--See Note
3 Scallion finely mince
Green and white parts
1 t Salt
1/4 ts Black Pepper
--STIR-FRY--
2 tb Peanut Oil
2 sm Chili Peppers-small red
2 ts Sugar
1/2 c Chicken Stock
--GARNISHES--
1/2 c Peanuts
2 tb Nuoc Mam-Fish sauce
--See Note
2 tb Coriander leaves
NOTES:
A. Lemongrass, Remove outer leaves of the lemongrass and finely slice the
tender white part at the base of the stalk. Bruise on the cutting board
with
a large morter and pestle or handle of a cleaver, or a wine bottle. Of
course
a cuisinart with a 1mm slicer will do the same thing but sometimes smashing
is good.
B. Fish Sauce, Nuoc Mam brand name is Tiparos from Thailand. Fish sauce can
be from Vietnam or Cambodia and should be tasted to determine the saltiness
and the taste. Some of the fish sauce is cloudy and unfiltered, I would
avoid
such products. The best fish sauce is tea colored and semi-clear to coffee
colored.
METHOD: Mix the chicken pieces with the salt, pepper, lemongrass and
scallions. Set aside for at least 30 minutes, overnite is better. Heat the
Wok, add the oil, when the oil is hot add the chicken pieces, stir and cook
for 3 or more minutes. Add the chili peppers and stir and cook over medium
heat until chicken no longer looks pink. Season with sugar and more of the
black pepper, (or use white pepper at this step). Add the chicken stock
stir
for a few more minutes.
GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander.
