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Asian - Chicken Vietnamese Lemon Grass Chicken Post by :how2no Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3005

Click below to download : Asian - Chicken Vietnamese Lemon Grass Chicken (Format : PDF)

Asian - Chicken Vietnamese Lemon Grass Chicken

6 chicken legs or thighs, boned, skinned (about 1 1/4 lbs. trimmed)
2 stalks lemon gress, bottom 6" only, minced
3 tablespoons fish sauce (nuoc mam), divided
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1 tablespoon oil
2 fresh red chilies, seeded, shredded in 1 1/2" lengths
3 green onions, shredded in 1 1/2" lengths
1 1/2 teaspoons sugar
3 tablespoons fresh mint or basil, or a combination, optional
1/3 cup unsalted roasted peanuts
Vietnamese Vegetable Platter

Cut chicken into 1" cubes. Combine lemon grass, 2 tbl. fish sauce, pepper and garlic. Add to the chicken and mix thoroughly and set aside to marinate for 1/2 to 1 hour.

In a wok or skillet, heat oil over medium-high heat and stir-fry until no longer pink, about 3-4 minutes. Add a little water if necessary, to prevent scorching. When chicken is done, add remaining fish sauce, chilies, green onion, and sugar. Stir for 30 seconds. Toss with mint and/or basil. Garnish with peanuts.

Serve with rice and Vietnamese Vegetable Platter.

Notes: Chicken breasts may be substituted, but the dark meat is jucier and is preferred in this dish.

Substitute 3/4 tsp. red pepper powder for the fresh red chilies.

Source: "Southeast Asia Cookbook"
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