VIETNAMESE LEMONGRASS CHICKEN FOR THE SOUP KITCHEN ENJOY DAN:

VIETNAMESE LEMONGRASS CHICKEN FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

1/4-cup fish sauce

1/4-cup curry powder

1/4-cup soy sauce

1/4-cup red wine vinegar

6 garlic cloves, minced  

1 thumb-size fresh ginger, thinly sliced

1 tablespoons salt

2 tablespoons sugar

8 pounds boneless, skinless, chicken breasts, cubed

22 cup chicken broth

4 tablespoon vegetable oil

6 fresh lemongrass stalks, cut into 5 inch lengths

4 onions, chopped

Garnish with dry roasted peanuts

DIRECTIONS:

1.   In a bowl combine fish sauce and next 7 ingredients.

2.   Add the chicken and mix to coat.

3.   Marinated for 1 hour.

4.   In a soup-pot add the oil over medium-high heat and when sizzling.

5.   Add the lemongrass, onion, and sauté for 4-5 minutes.

6.   Add chicken and sauté for 4 minutes.

7.   Add broth bring to a boil; and simmer for 1 hour.

8.   Garnish with dry roasted peanuts.

ENJOY DAN:                              SING SONGS & PLANT SEEDS!!