Beijing Restaurant Lemon Grass Chicken

Yield: 3 or 4 servings

Ingredients

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

Instructions

1. Mix together the oil, onion, lemon grass, shallots and garlic. Add chicken meat and mix well. Set aside in refrigerator for about 1 to 2 hours.
2. Combine fish sauce, soy sauce, salt and sugar in a small bowl.
3. 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.
4. Stir the fish sauce, soy sauce, salt and sugar mixture, add it to the chicken and stir-fry briefly, about 1 to 2 minutes.
5. Serve immediately, spooned over a bed of steamed broccoli, along with steamed rice.

Notes

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

Attribution

San Antonio Express-News - Beijing Restaurant, San Antonio, Texas