CJ's RECIPES

Here's C.J.'s recipe--courtesy of the Refugee Women's Project in Tacoma, WA.

LEMONGRASS CHICKEN (Cambodia)

Ingredients
5 stalks fresh lemongrass *; 1 lb. boneless, skinless chicken thighs, blotted dry and cut into 1 inch pieces;  1 teaspoon salt; 1/2 teaspoon freshly ground pepper;  2 cloves garlic, coarsely chopped; 3 scallions, finely  chopped; 1 tablespoon peanut oil; 1 large red onion,  finely sliced; 1 tablespoon ginger, finely chopped;  2 small red or green chilies, seeded and coarsely chopped;  2 teaspoons sugar

Method

Peel the lemongrass down to the tender whitish center of the stalk, crush the stalk and cut into 3 inch pieces.  In a large bowl, combine the chicken with the lemongrass,  salt, pepper, garlic, and scallions, and allow to marinate at room temperature for 1 hour.

Heat  a wok or large frying pan over high heat until it is hot and add the oil. When the oil is slightly smoking, turn the heat to low.   Add the chicken and marinade to the wok and stir-fry for 5 minutes.  Add the onion, ginger, and chilies, and stir-fry for 10 minutes..  Add the sugar and continue to stir-fry for 5 minutes.  Transfer to a platter and serve at once.

Note:  Lemongrass can be grown in a pot inside, just snip off a few pieces for your cooking need.

C.J. serves as Bridget's sounding board, doubling at times as her advising Dutch uncle. The retired longshoreman has a knack with making good soups at his cafe at St. Mary's Corner. Some of his recipes, however, would not make the haute cuisine section, but are more down-to-earth, homespun.