Thursday, July 31, 2008

Thai-style Crockpot Lemongrass Chicken

1 (2 1/2 to 3lb) whole chicken
10 6"-pieces lemon grass stalk, availble at Asian markets
1 c water
Salt & pepper to taste
1 sm onion; minced fine
1/2 c heavy cream
2 tb red pepper flakes
1 lb fresh mushrooms of choice;

Stuff half the lemongrass shoots into the chicken cavity. Put the chicken in the crockpot. Dump the rest in, and cook on low for 4-6 hrs until the chicken is fork tender. Note: If you like spicy food, use more than 2 T red pepper flakes. I like hot food, so Ive added up to 5 T. Season also with salt and black pepper to taste. Serve the chicken with rice and veggies.

Strain and save the stock for soup. If you prefer a creamier soup, you can add sour cream to get the desired consistency, or if you like more authenticity, use coconut milk and some kaffir lime leaves and add in the shredded leftover chicken.

Sunday, July 27, 2008

Muchu Chicken Lettuce Wraps

2 chicken breasts chopped
1 1/2 c grated carrots
1/2 c grated sweet onion
6-8 big button mushrooms chopped
1 container bean sprouts
1 1/2 stalks celery diced fine.

Stir fry carrots, onions, celery, till crisp tender. Throw in the mushrooms abou half way to done. Add bean sprouts and chicken last minute.

Serve with hoison sauce on large lettuce leaves