Recipe - Vietnamese Lemongrass Marinade

3 pound Frying chicken
One half cup Lemongrass; about 4 stalks,
minced **
3 Scallion; all of them
2 tablespoon Peanut oil
2 Red chile peppers; chopped
2 teaspoon Sugar
One half cup Chicken stock; fresh / can'd
One fourth teaspoon Black pepper; freshly ground
1 teaspoon Salt

GARNISH
One half cup Dryroasted peanuts; chopped
2 tablespoon 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, One fourth 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 stirfry for 3 minutes. Add
chile peppers and stirfry 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 UnionNews

MealMastered by Joe Comiskey 09/05/1992

Date: Tue, 4 Jun 1996 23:16:25 0700

From: Julie Bertholf jewel1@ix.netcom.com

MMRecipes Digest V3 #156

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.