Ingredients Jump to Instructions ↓

  1. 1 Handful fresh basil or mint julienned

  2. 2 Fresh red chiles, seeded and Oil, for stir frying

  3. 1 tb Minced garlic 1-inch pieces

  4. 3 Green onions, cut into 1/4ts Freshly ground pepper

  5. 1/2ts Kosher salt

  6. 1 ts Sugar

  7. 2 tb Fish sauce

  8. 2 Stalks lemongrass

  9. 2 lb Chicken parts

Instructions Jump to Ingredients ↑

  1. + Directions : 1. Chop chicken with a cleaver into braising pieces about 1 inch thick. Remove tops and tough outer leaves of lemongrass and slice tender hearts as thin as possible. In a bowl combine chicken, lemongrass, 1 tablespoon of the fish sauce, sugar, salt, pepper, green onions, and garlic and toss to season chicken evenly. Marinate 1/2 to 1 hour.

  2. in a wok or skillet heat oil over medium-high heat. Add chile, stir-fry a few seconds, and add chicken mixture. Stir-fry until chicken shows no trace of pink (about 10 minutes). Add a little water if necessary to prevent scorching. When chicken is done sprinkle with remaining fish sauce, toss with basil or mint if used, and transfer to serving platter. Serves 4 with other dishes. Variation: Use 1 pound boneless chicken, cut into 1/4-inch cubes, and cook over high heat (about 2 or 3 minutes).


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