Recipe for Lemon Grass Fragrant Chicken

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Yield:

Ingredients:

Amount	Ingredient
3 tbl	butter
2 med	white or yellow onions finely chopped
12 med	mushrooms - (to 15) sliced
1 tsp	sesame seeds
1 lrg	garlic clove coarsely chopped
1 stk	fresh lemon grass sliced
	(or 2 tspns canned chopped lemon grass or 3 tspns dried lemon grass)
1/2 x	inch root ginger finely chopped
1/2 tsp	finely-chopped green chillies
	(or dash of hot sauce)
1/2 tsp	red peppercorns
1 cup	chicken broth canned or homemade
2 oz	dried sliced mango - (abt 1/4 cup)
	(or one-quarter fresh mango, sliced)
1/4 cup	canned coconut milk
1/8 cup	dry sherry or brandy
1 whl	chicken breast sliced, and
	stir-fried in 1 tbspn vegetable oil
	(or abt 2 cups sliced cooked leftover chicken)
2 tbl	coarsely-chopped fresh cilantro
1/4 cup	heavy cream
1 tbl	cornstarch only if necessary
	to thicken
	----------------- GARNISH ----------------
	Dessicated (dried) coconut

Instructions:

Instructions: Saute onions, mushrooms, sesame seed and garlic in butter until browned. Add lemon grass, ginger, chillies, peppercorns and chicken broth, bring to boil and cook on moderate heat until reduced by about one-half.

Add dried mango (if using fresh mango, add that at the end, not now), coconut milk, liquor and chicken and heat slowly until warmed through. Add cilantro and cream and simmer only a few minutes. If sauce is too thin, stir in cornstarch until thickened.

Serve immediately over fragrant Thai (sticky) rice.

This recipe yields 2 to 4 servings.

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