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Citroengraskip, Vietnamese 1
3 lb Frying chicken (kip)

1/2 c Lemongrass, about 4 stalks - minced **

3 Scallion; all of them

2 tb Peanut oil

2 Red chile peppers; chopped

2 ts Sugar

1/2 c chicken (kip) stock; fresh / can'd

1/4 ts Black pepper; freshly ground

1 ts Salt



----GARNISH----

1/2 c Dry-roasted peanuts; chopped

2 tb Nuoc Mam **

Coriander leaves; chopped
  • Omschrijving recept: Kipgerechten; Vietnamees
  • Bron: Jeff Smith - The Frugal Gourme

Bereiding

Hack the chicken into small serving pieces, chopping through the bones with a very sharp cleaver.

Remove the outer leaves of the lemongrass and finely slice the tender white part at the base of the stalks. Bruise with a mortar and pestle or the handle of a cleaver.

Finely slice the scallions, including the green tops.

Mix the chicken with the salt, 1/4 teaspoon pepper, the lemongrass and scallions and set aside for 30 minutes.

Heat a wok and add the oil, and when the oil is hot add the chicken mixture and stir-fry for 3 minutes.

Add chile peppers and stir-fry on medium heat for 10 minutes or until chicken no longer looks pink.

Season with sugar and pepper and add the chicken stock. Stir for a few minutes.

Garnish with the peanuts, "nuoc mam" and coriander.

Serve with rice, if desired.

Notities

This quickly prepared but terrifically flavorful dish is great served with rice paper wrappers. I love it with a few leaves of mint and basil.

This is one you must try. It is easily done in a wok