Subj : St. Gregory 04
To   : All
From : Dave Drum
Date : Mon Mar 08 2021 10:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gregory's Vietnamese Chicken Thighs w/Rice Noodles
 Categories: Poultry, Herbs, Chilies, Pasta, Citrus
      Yield: 4 Servings
 
MMMMM---------------------CHICKEN & MARINADE--------------------------
      1    Stalk lemongrass
      6 cl Garlic; chopped
      2    Scallions; thin sliced
      1 sm Handful cilantro; chopped
      3 tb Maple syrup
      3 tb Fish sauce
      3 tb Tamari
      1 tb Toasted sesame oil
      2 ts Coarse black pepper
  1 1/4 lb Boneless chicken thighs;
           - skin-on
      1 tb Olive oil

MMMMM-----------------VEGETABLES & CHILLI SAUCE----------------------
      3 cl Garlic; minced
      2 sm Thai chilies; thin sliced
    3/4 c  Rice wine vinegar
      3 tb Fish sauce
    3/4 c  Maple syrup
    1/2 c  Water
      2 c  Thin sliced carrots
      2 c  Small pickling cucumbers;
           - unpeeled, in half moons

MMMMM---------------------NOODLES & GARNISH--------------------------
      8 oz Pkg thin rice noodles
    1/2 c  Toasted hazelnuts; chopped
      4    Scallions; chopped
           Cilantro leaves; some stem
           - left on (garnish)
           Handful mint leaves
           - (garnish)
           Lime wedges (garnish)
 
  CHICKEN & MARINADE: Remove the dried-out layer and tip of
  the lemongrass stalk. Pound the stalk with a heavy mallet
  and chop very fine. In a bowl, combine the lemongrass,
  garlic, scallions, cilantro, maple syrup, fish sauce,
  tamari, sesame oil, and pepper. Mix well. Place the
  chicken in a baking dish and pour the marinade over top.
  Marinate in the refrigerator for 4 to 6 hours, or over
  night, flipping the chicken halfway through. Set the oven
  @ 375ºF/190ºC. Transfer the chicken to a shallow
  roasting pan and drizzle with the olive oil. Roast for 45
  minutes, or until the chicken is golden brown.
  Alternately, cook the chicken on a grill heated on
  medium-high until slightly charred and cooked through.
  
  VEGETABLES & CHILLI SAUCE: In a small bowl, combine the
  garlic, peppers, vinegar, fish sauce, maple syrup, and
  water. Mix well. Place the carrots and cucumbers in a
  large bowl and pour the sauce mixture over them. Marinate
  the vegetables for 30 minutes, stirring occasionally
  
  NOODLES & GARNISH: Place the noodles in a large bowl and
  cover with boiling water. Let them sit for 2 minutes,
  then drain. Divide the noodles among four wide, shallow
  bowls and allow to cool slightly. Top each with chicken
  (and the chicken pan juices), carrots, and cucumber.
  Drizzle with the chili sauce. Garnish with the hazelnuts,
  scallions, cilantro, and mint, then serve with a wedge of
  lime.
  
  Serves 4.
  
  Chef Gregory Gourdet
  
  RECIPE FROM: https://www.runnersworld.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Stick:  A boomerang that doesn't work.
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