MSGID: 1:396/45.0 674a2d46
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemongrass Chicken
 Categories: Poultry, Herbs, Vegetables, Chilies, Rice
      Yield: 3 servings
 
      1 lb Chicken thighs; boned,
           - skinned, in 1" pieces
    1/2 ts Coarse ground pepper
      2 tb Oil
    1/4 c  Minced fresh lemongrass;
           - from 2 or 3 stalks
      1 sm Shallot; minced
      1 tb Minced garlic
      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.
  
  N OTE: 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
  
  Yield: 2 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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