Thai Lemon Grass Chickencrockpot, poultry 3.00 lb chicken cleaned and patted dry 1.00 cup water 1.00 small onion, minced fine 2.00 tablespoon red pepper flakes 10.00 6 pieces of lemon grass stalk 1 salt & pepper to taste 0.50 cup heavy cream 1.00 lb fresh mushrooms, sliced thin Stuff half the lemon grass shoots into the chicken cavity. Put the chicken in the crockpot. Dump the rest in and cook on low for 4 to 6 hours until the chicken is fork tender. Season with salt and black pepper to taste. Serve with rice and vegetables. 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, try coconut milk. Formatted on July 4, 1996 by Jamie Calton. |
