Thai Lemongrass Chicken Recipe

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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

  1. 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.
  2. 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.
  3. 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.
  4. Cuisine: "Thai"

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