ellen@ucla-cs.UUCP (07/27/84)
The following is a delicious Viet Namese recipe:
LEMON GRASS CHICKEN
Note: FISH SAUCE: I use Thai fish sauce which is sold even in supermarkets out
here. You may substitute Chinese fish sauce, but i don't like it as
much. Or try Filipino fish sauce called Petis. Fish sauce is a
medium-brown LIQUID. In a pinch, use soy sauce, but it's NOT the same.
LEMON GRASS: if you can't get it fresh (Thai, VN, Filipino markets)
Look in the HEALTH FOOD STORE - it's often sold, dried, as TEA.
Or, in Latino/Hispanic markets, as TE DE LIMON.
1 tsp. salt 2 lb. chicken, cup up in Chinese-style
2 cloves garlic (several inches long, thru the bone)
2 stalks fresh lemon grass 2 Tb. vegetable oil
1 Tb. chopped fresh ginger 1 red chili, dried: crushed, fresh: slivered
1/4 tsp. ground black pepper 2 tsp. brown sugar (palm sugar, if avail.)
3 green onions, thinly sliced 1/3 c. chopped roasted peanuts
2 Tb. fish sauce
Grind together salt, garlic, lemon grass, ginger, and pepper til fine (the lemon
grass will be fibrous, but that's o.k.). Mix with chicken and green onion.
Let stand 30 minutes. Heat oil in wok or skillet. Drain chicken, reserving
liquid. Brown chicken in oil. Add marinade and cook on medium heat, about
15-20 min. When nearly done, add chili, then sugar, then peanuts, and last,
fish sauce.
Serve with white rice and stir fried vegetables.