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Ingredients
- 1 Frying Chicken
- Hacked into serving pieces MARINADE 1/2 c LemongrassSee Note
- 3 Scallion finely mince
- Green and white parts 1 t Salt
- 1/4 ts Black Pepper
- STIR-FRY 2 tb Peanut Oil
- 2 sm Chili Peppers-small red
- 2 ts Sugar
- 1/2 c Chicken Stock
- GARNISHES 1/2 c Peanuts
- 2 tb Nuoc Mam-Fish sauce
- See Note 2 tb Coriander leaves
Remove outer leaves of the lemongrass and finely slice the tender white part at the base of the stalk. Bruise on the cutting board with a large morter and pestle or handle of a cleaver, or a wine bottle. Of course a cuisinart with a 1mm slicer will do the same thing but sometimes smashing is good. B. Fish Sauce, Nuoc Mam brand name is Tiparos from Thailand. Fish sauce can be from Vietnam or Cambodia and should be tasted to determine the saltiness and the taste. Some of the fish sauce is cloudy and unfiltered, I would avoid such products. The best fish sauce is tea colored and semi-clear to coffee colored. METHOD: Mix the chicken pieces with the salt, pepper, lemongrass and scallions. Set aside for at least 30 minutes, overnite is better. Heat the Wok, add the oil, when the oil is hot add the chicken pieces, stir and cook for 3 or more minutes. Add the chili peppers and stir and cook over medium heat until chicken no longer looks pink. Season with sugar and more of the black pepper, (or use white pepper at this step). Add the chicken stock stir for a few more minutes. GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander.
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What is Thailand main products?
Thailand products are rice, Lemongrass, basil, shallots, garlic, green and red chilis, tumeric, and Kaffir lime, Red curry, Green curry, Green vegetables, chicken, fish
What food are eaten in mali?
They eat Lemongrass Tea, Malian Fish Stew and Chicken and Peanut Stew.
Lemongrass Chicken Wip?
Ingredients1 Frying Chickencut into serving pieces MARINADE 1/2 c Lemongrass; seenote3 Scallion; finely mincedGreen and white parts 1 tb Nuoc Mam; seenote1 1/2 tb Vinegar; mild or rice1 ts Salt1/4 ts Black PepperSTIR-FRY 2 tb Peanut Oil2 sm Chili Peppers-small redor green Thai peppers 2 ts Sugar1/2 c Chicken StockGARNISHES Sections of banana blossom 1/2 c Bean Sprouts; rinsed1 bn Chinese Chives; Onion chivescut into 2 pieces 1/2 c Peanuts; chopped small2 tb Or more; Fish SauceNuoc Mam or Nam Pla seenote 2 tb Coriander leaves;choppedRemove outer leaves of the lemongrass and bruise or smash the white end with the back of the knife or a wine bottle. Finely slice the tender white part at the base of the stalk, discard the tops or save for your chicken stock. A cuisinart with a 1mm slicer will slice it just as well but sometimes smashing is good. B. Fish Sauce, Nuoc Mam or Nam Pla. A good brand name is Tiparos from Thailand. METHOD: Mix the chicken pieces with the lemongrass, scallions, vinegar, Nuoc Mam salt and pepper. Set aside for at least 30 minutes, overnite is better. If the lemongrass is cut too thick you will have to remove the slices of lemongrass before you put it in the wok, if it is cut very thin it will cook well enough to eat it. Heat the Wok, add the oil, when the oil is hot add the chiles and the chicken pieces, stir and cook for 3 or more minutes. Stir and cook over medium heat until chicken no longer looks pink. Season with sugar and green chiles or white pepper. Add the chicken stock, toss over high heat to reduce fluid, and to cook the chicken. Thicken if required. Serve in an oval shallow casserole. GARNISHES: Garnish with Nuoc Mam, Peanuts, quartered or sliced banana blossom, bean sprouts, powdered chile powder, sliced green chiles, and Coriander.
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