Title: Thai Lemongrass Chicken
Categories: Poultry
Yield: 4 Servings

1 (2 1/2 to 3lb) whole
-chicken; cleaned & patted
-dry
1 c Water
1 sm Onion; minced fine
2 tb Red pepper flakes
10 6" pieces lemon grass stalk
-(available at oriental
-markets; or a weed if you
-grow it!)
Salt & pepper to taste
1/2 c Heavy cream
1 lb Fresh mushrooms of choice;
-sliced thin

From: albersa@aztec.inre.asu.edu (ANN ALBERS)

Date: 1 Jan 1995 16:18:33 -0700
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 hrs until the
chicken is fork tender. Note: If you like spicy food, use more than 2 T
red pepper flakes - to taste really. I like hot food, so I've added up to 5
T. 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 sour
cream to get the desired consistency, or if you like more authenticity, try
coconut milk.

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