MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemongrass Chicken
 Categories: Poultry, Herbs, Vegetables, Chilies, Rice
      Yield: 2 Servings

      1 lb Chicken thighs; boned,
           - skinned, in 1" pieces
    1/2 ts Coarse ground pepper
      2 tb Oil
    1/4 c  Fresh lemongrass; minced,
           - from 2 or 3 stalks
      1 sm Shallot; minced
      1 tb Garlic; minced
      1    Thai red chile; thin sliced
      2 tb Fish sauce
    1/2 ts Granulated sugar
           Cooked jasmine rice;
           - to serve

  In a medium bowl, season the chicken with pepper and toss to coat.

  In a medium wok or skillet, heat the oil over high heat. Add the
  chicken and toss until golden all over, about 5 minutes.

  Push the seared chicken aside, making space in the pan, reduce heat
  to medium-high and add the lemongrass, shallot, garlic, and chile.
  Stir the aromatics together until fragrant, about 30 seconds, then
  stir to combine them with the chicken.

  Add the fish sauce and sugar and cook, stirring occasionally, until
  the sauce is thickened and chicken is cooked through and
  caramelized, about 3 minutes. Serve over rice.

  Note: To mince fresh lemongrass, first slice off the very bottom of
  the stalk, peel any discolored outer layers and mince the bottom
  couple of inches of the remaining stalk, where the flavor is
  concentrated.

  Recipe from: Vicky Pham

  Adapted by: Alexa Weibel

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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