Recipe: beijing restaurant lemon grass chicken

Beijing Restaurant Lemon Grass Chicken

Marinade/Meat
1 tablespoon vegetable oil
1/2 white onion, sliced
3 tablespoons finely chopped lemon grass *
2 cloves shallots, chopped
2 cloves garlic, chopped
1 pound (breast or dark meat) chicken, diced (sliced
beef or pork can be substituted)

To finish
1 tablespoon fish sauce
2 teaspoons soy sauce
Pinch of salt
1 tablespoon granulated sugar
Additional oil for sautéing, as needed
1/2 pound steamed broccoli, for color
Steamed rice

* Discard fibrous outer leaves and upper half of the stalk; slice the tender white portion paper-thin and chop fine)

For Marinade/Meat: Mix together the oil, onion, lemon grass, shallots and garlic. Add chicken meat and mix well. Set aside in refrigerator for about 1-2 hours.

To Finish: Combine fish sauce, soy sauce, salt and sugar in a small bowl.

Heat a large skillet or wok until very hot. Add a little oil, heat, then add chicken mixture and sauté until almost done, about 4 to 5 minutes.

Stir the fish sauce, soy sauce, salt and sugar mixture, add it to the chicken and stir-fry briefly, about 1 to 2 minutes. Serve immediately, spooned over a bed of steamed broccoli, along with steamed rice.

Makes 3 or 4 servings.