Thai Lemongrass Chicken Recipe
Servings: 1
Ingredients
- 1 whl chicken (2 1/2 to 3lb) cleaned & patted dry
- 1 c. water
- 1 sm onion chopped fine
- 2 Tbsp. red pepper flakes
- 10 piece Lemon Grass Stalk (6")
- 1/2 c. heavy cream
- 1 lb fresh mushrooms of choice sliced thin
Directions
- 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 hours till the chicken is fork tender.
- Note: If desired spicy food, use more than 2 Tablespoons red pepper flakes - to taste, really. I like warm food, so I've added up to 5 Tablespoons Season also with salt and black pepper to taste. Serve the chicken with rice and veggies.
- Save the stock for soup. If you prefer a creamier soup, you can add in lowfat sour cream to get the desired consistency, or possibly if desired more authenticity, try coconut lowfat milk.
- Cuisine: "Thai"
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