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Print this Recipe    Lemongrass Chicken

Thai LemonGrass Chicken

2 1/2 to 3 lb whole chicken, cleaned and patted dry
1 c water
1 small onion, minced fine
2 T red pepper flakes
10 6" pieces of lemon grass stalk
salt and pepper to taste
1/2 c heavy cream
1 lb fresh mushrooms of choice, sliced thin

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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