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Ingredientes
- 1 x frying chicken hacked into serving pcs
- 1/2 c. lemongrass--see note
- 3 x scallion finely mince green and white parts
- 1 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp. peanut oil
- 2 sm chili peppers-small red
- 2 tsp sugar
- 1/2 c. chicken stock
- 1/2 c. peanuts
- 2 Tbsp. nuoc nam-fish sauce, see note*
- 2 Tbsp. coriander leaves
Direcciones
- NOTES:A. Lemongrass, 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 mortar and pestle or possibly handle of a cleaver, or possibly 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 Nam brand name is Tiparos from Thailand. Fish sauce can be from Vietnam or possibly 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 pcs with the salt, pepper, lemongrass and scallions. Set aside for at least 30 min, overnight is better. Heat the Wok, add in the oil, when the oil is warm add in the chicken pcs, stir and cook for 3 or possibly more min. Add in the chili peppers and stir and cook over medium heat till chicken no longer looks pink. Season with sugar and more of the black pepper, (or possibly use white pepper at this step). Add in the chicken stock stir for a few more min.
- GARNISHES: Garnish with Nuoc Nam, Peanuts and Coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 142 | 71% |
| Total Fat 15.89g | 20% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 645mg | 27% |
| Potassium 228mg | 7% |
| Total Carbs 12.37g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.45g | 4% |
| Protein 4.22g | 7% |
