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Ingredientes
- 2 x Chicken breast halves
- 1/2 c. Slivered fresh lemon, with peel
- 3 tsp Fish sauce
- 1Â 1/2 tsp Minced warm chile pepper, or possibly to taste
- 2 x Green onions, thinly sliced, including part of green top
- 1Â 1/2 tsp Sugar
- 4 c. Unsweetened coconut lowfat milk
- 2 c. Chicken stock
- 3 tsp Chopped lemon grass or possibly 1 tsp. grated lemon zest
- 1 c. Whole straw mushrooms
- 1 tsp Slivered galangal root or possibly ginger root [I prefer galangal, even dry, to ginger, but ginger will do. S.C.]
Direcciones
- Place chicken breasts in a pan with just sufficient cool water to cover.
- Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, till done, about 12 min. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well. Cold to room temperature; remove and throw away skin and bones. Shred meat into bite-sized pcs. Reserve. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut lowfat milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, till lemon grass is tender, about 15 to 20 min. Add in reserved chicken and lemon mix and heat through, about 3 min.
- Serves 6 to 8 as a first course; 4 as a main course.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1218g | |
| Calories 1221 | |
| Calories from Fat 716 | 59% |
| Total Fat 83.45g | 104% |
| Saturated Fat 57.17g | 229% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 3068mg | 128% |
| Potassium 1967mg | 56% |
| Total Carbs 51.2g | 14% |
| Dietary Fiber 23.9g | 80% |
| Sugars 19.42g | 13% |
| Protein 77.46g | 124% |
