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| What You Need: |
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1 3-pound frying chicken
4 stalks lemongrass (see Glossary), minced, about ½ cup
3 scallions (green and white part)
1 teaspoon salt
¼ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons peanut oil
2 small fresh red chili peppers, seeded, cored, and chopped
2 teaspoons sugar
½ cup Chicken Stock or use canned
GARNISH
½ cup chopped dry-roasted peanuts
2 tablespoons nuoc mam (fish sauce)
Chopped fresh coriander leaves
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| How To Cook: |
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1. Hack the chicken into small serving pieces, chopping through the bones with a sharp cleaver. Remove the outer leaves of the lemongrass and finely slice the tender white part at the base of the stalks.
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2. 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, ¼ teaspoon pepper, the lemongrass, and scallions and set aside for 30 minutes.
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3. Heat a wok, add the oil, and when oil is hot add the chicken mixture and stir-fry for 3 minutes. Add chili peppers, and stir-fry on medium heat for 10 more minutes or until chicken no longer looks pink.
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4. Season with sugar and pepper and add the Chicken Stock. Chow or stir for a few minutes. Garnish with the peanuts, nuoc mam, and coriander. Serve with rice, if desired.
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