CHICKEN WITH LEMONGRASS MARINATED OVERNIGHT ENJOY DAN:

                COCONUT LEMONGRASS CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

8 ounces rice sticks

1-1/2-pounds boneless, skinless chicken breast, diced

MARINATE

4 lemongrass stalks, white part only

3 tablespoons sherry

2 tablespoons soy sauce

3 tablespoons fish sauce

1 thumb-size fresh ginger, grated

4 garlic cloves, peeled and chopped

2 teaspoons peppercorns

6 cilantro roots

1 jalapeno, cut into thin rings

2 tablespoons brown sugar

LEMONGRASS-SWEET CHILI SAUCE:

1/4-cup water

3 tablespoons finely minced lemongrass

1/2-cup rice wine vinegar

1/2-cup white sugar

3 tablespoons fish sauce 3 garlic cloves, minced

2 tablespoon tamarind concentrate

1 tablespoon cornstarch dissolved in 4 tablespoons water

DIRECTIONS:

1.   Soak noodles boiling water for 20 minutes, drain and set aside.

2.   In pestle & mortar, bash the lemongrass, ginger, garlic, peppercorns, and cilantro stems and bash into a paste.

3.   In a bowl add paste, sherry, soy sauce, fish, sauce and brown sugar.

4.   Mix and pour marinate over chicken and refrigerator for 1-hour or overnight.

5.   Place all the sauce ingredients in a sauce-pan except cornstarch.

6.   Bring to a boil and reduce heat to medium and low boil for 12 minutes.

7.    Add water, cornstarch cook 1-2 minutes.

8.   Taste first sweet, then sour then spicy.

9.   More sugar for sweet, more vinegar if too sweet, add chili for spice.

10.                Pour into a bowl for serving.

11.                Brush the grill with a little cooking oil, and then grill the chicken.

12.                When turning chicken over baste with reaming marinate.

13.                Serve with lemongrass-sweet sauce and rice sticks noodles.

ENJOY DAN:      BON-JOUR!!