Lemon Grass Fragrant Chicken


3 tablespoons butter
2 mediums white or yellow onions finely chopped
12 mediums mushrooms - (to 15) sliced
1 teaspoon sesame seeds
1 lrg garlic clove coarsely chopped
1 stk fresh lemon grass sliced
teaspoon (or 2 canned chopped lemon grass or 3 tspns dried
1/2 inch root ginger finely chopped
1/2 teaspoon finely-chopped green chillies
(or dash of hot sauce)
1/2 teaspoon red peppercorns
1 cup chicken broth canned or homemade
2 ounces dried sliced mango - (abt ΒΌ cup)
(or one-quarter fresh mango, sliced)
1/4 cup canned coconut milk
1/8 cup dry sherry or brandy
1 whl chicken breast sliced, and
inch stir-fried 1 tbspn vegetable oil
cup (or abt 2 sliced cooked leftover chicken)
2 tablespoons coarsely-chopped fresh cilantro
1/4 cup heavy cream
1 tablespoon cornstarch only if necessary
to thicken
Dessicated (dried) coconut
Cilantro leaves


Saute onions, mushrooms, sesame seed and garlic in butter until browned. Add lemon grass, ginger, chillies, peppercorns and chicken broth, bring to boil and cook on moderate heat until reduced by about one-half.
Add dried mango (if using fresh mango, add that at the end, not now), coconut milk, liquor and chicken and heat slowly until warmed through. Add cilantro and cream and simmer only a few minutes. If sauce is too thin, stir in cornstarch until thickened.
Serve immediately over fragrant Thai (sticky) rice.
This recipe yields 2 to 4 servings.
All the charm and elegance of the last century with all the comfort and amenities of the next.


2.0 servings


Sunday, December 6, 2009 - 1:14am



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