Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken with lemon grass
Date: January 11, 2007
6 chicken thighs
1 stalk lemon grass or 3 thin strips lemon peel
1 tablespoon fish sauce
3 tablespoons vegetable oil
1 average onion, sliced
2 cloves garlic, chopped
3 scallions (with tops), cut into 1-inch pieces
2 tablespoons vinegar
1 tablespoon finely chopped ginger root
1/4 normal cup good water
1 tablespoon fish sauce
1 teaspoon cornstarch
1 teaspoon granulated sugar
1/4 teaspoon crushed red pepper
Hot cooked rice
Remove bones and skin from chicken thighs, cut chicken into 1-inch pieces. Bruise the stalk of lemon grass by hitting it with a mallet. Mix lemon grass and 1 tablespoon fish sauce in glass or plastic bowl, stir in chicken. Cover and refrigerate at least 1 hour. Remove lemon grass stalk.
Heat oil in wok or 10-inch skillet until hot. Add sliced onion and garlic, stir-fry 1 minute. Add chicken and scallions, stir-fry 5 minutes. Reduce heat, cover and cook, stirring occasionally, 2 minutes. Mix vinegar and ginger root, reserve. Mix remaining ingredients except rice, stir into chicken mixture. Stir in reserved vinegar mixture. Heat to boiling, stirring constantly, cook and stir until thickened, about 1 minute.
Serve with rice.
Yields 4 servings.