Chicken With Mushrooms and Lemongrass |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Nigel Slater, March 31. Haven't tried it yet, but it looks great. Ingredients:
3 medium garlic cloves, peeled and chopped |
4 slices gingerroot, shredded |
3 scallions, finely chopped |
2 stalks lemongrass, inner leaves very finely shredded |
peanut oil |
3 hot red chili peppers, seeds discarded, finely chopped |
3/4 lb diced chicken |
3 medium field mushrooms, cut in small segments |
2 teaspoons lime juice |
2 teaspoons nam pla (thai fish sauce) |
1 teaspoon light brown sugar or 1 teaspoon palm sugar |
3 leaves thai basil or 3 leaves fresh mint |
Directions:
1. Heat oil in a wok or frying pan, and cook garlic, ginger, scallions, and lemongrass on medium high until the garlic is golden.
2. Add peppers to pan and cook briefly before removing from heat.
3. In the pan, pour in more peanut oil and heat until almost smoking.
4. Add the chicken and leave it to brown.
5. Fry, stirring, until golden and sticky on all sides.
6. Add the mushrooms.
7. When they are tender, add the spices back to the pan.
8. Mix the lime juice, fish sauce, and sugar separately, then pour it into the hot pan.
9. Toss in the basil or mint and eat immediately.
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