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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemongrass Chicken   
    Categories: Poultry, Herbs, Vegetables, Chilies, Rice   
         Yield: 3 servings   
       
         1 lb Chicken thighs; boned,   
              - skinned, in 1" pieces   
       1/2 ts Coarse ground pepper   
         2 tb Oil   
       1/4 c  Minced fresh lemongrass;   
              - from 2 or 3 stalks   
         1 sm Shallot; minced   
         1 tb Minced garlic   
         1    Thai red chile; thin sliced   
         2 tb Fish sauce   
       1/2 ts Granulated sugar   
              Cooked jasmine rice; to   
              - serve   
       
     In a medium bowl, season the chicken with pepper and   
     toss to coat.   
        
     In a medium wok or skillet, heat the oil over high heat.   
     Add the chicken and toss until golden all over, about 5   
     minutes.   
        
     Push the seared chicken aside, making space in the pan,   
     reduce heat to medium-high and add the lemongrass,   
     shallot, garlic and chile. Stir the aromatics together   
     until fragrant, about 30 seconds, then stir to combine   
     them with the chicken.   
        
     Add the fish sauce and sugar and cook, stirring   
     occasionally, until the sauce is thickened and chicken   
     is cooked through and caramelized, about 3 minutes.   
     Serve over rice.   
        
     N OTE: To mince fresh lemongrass, first slice off the   
     very bottom of the stalk, peel any discolored outer   
     layers and mince the bottom couple of inches of the   
     remaining stalk, where the flavor is concentrated.   
        
     Recipe from: Vicky Pham   
        
     Adapted by: Alexa Weibel   
        
     Yield: 2 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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