Recipe - Thai Lemongrass Chicken

1 (2 One half to 3lb) whole
chicken; cleaned & patted
dry
1 cup Water
1 small Onion; minced fine
2 tablespoon Red pepper flakes
10 6" pieces lemon grass stalk
(available at oriental
markets; or a weed if you
grow it!)
Salt & pepper to taste
One half cup Heavy cream
1 pound Fresh mushrooms of choice;
cut or sliced up thin

From: albersa@aztec.inre.asu.edu (ANN ALBERS)

Date: 1 Jan 1995 16:18:33 0700
Stuff half the lemongrass shoots into the chicken cavity. Put the chicken
in the crockpot. Dump the rest in, and cook on low for 46 hrs until the
chicken is fork tender. Note: If you like spicy food, use more than 2 T
red pepper flakes to taste really. I like hot food, so I've added up to 5
T. Season also with salt and black pepper to taste. Serve the chicken with
rice and veggies.

Save the stock for soup. If you prefer a creamier soup, you can add sour
cream to get the desired consistency, or if you like more authenticity, try
coconut milk.

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