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Ingredientes
- 6 stalk lemon grass
- 1/4 c. Nuoc Mam (fish sauce)
- 8 x Scallions
- 1 tsp Sugar
- 6 x Chicken thighs boned/skin'd
- 3 c. Vegetable oil
Direcciones
- Remove and throw away tough outer stalks of lemon grass. With the back of a cleaver, lightly beat the tender inner stalks to release the oils; chop coarsely. Coarsely chop scallions. Place chicken thighs in a bowl with lemon grass and scallions. Add in fish sauce and sugar. Mix well. Cover and set aside, refrigerated, for at least three hrs.
- In a large pot, heat oil and fry chicken till thoroughly cooked, for about 15 min. Drain, and serve with deep-fried lemon grass and scallions.
- Garnish with peanuts, and pineapple slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 1601 | |
| Calories from Fat 1539 | 96% |
| Total Fat 173.86g | 217% |
| Saturated Fat 15.12g | 60% |
| Trans Fat 4.37g | |
| Cholesterol 57mg | 19% |
| Sodium 56mg | 2% |
| Potassium 209mg | 6% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.72g | 1% |
| Protein 12.19g | 20% |
