Title: Steamed Lemongrass Chicken
Categories: Entree Poultry
Yield: 4 Servings

1	kg	Chicken
1 1/4	c	Water
1	ts	Salt
1	pn	Pepper
6		Lemongrass leaves, chopped
1	tb	Cornflour (corn starch)
		Milk

Place the chicken on a heavy saucer in a saucepan. Add the water, sprinkle the salt and pepper over the chicken, and heap the lemongrass onto the breast. Put the lid on the saucepan, bring the water to the boil, lower the heat and simmer gently for 2 hours, occasionally basting the chicken with the liquor in the saucepan. If the water evaporates too qhickly use a flameproof mat under the saucepan.

If the chicken is to be eaten hot, remove it to a serving dish and keep it hot. Strain the stock into a small saucepan and add the cornflour blended to a smooth paste with a little milk. Pour the thickened sauce over the chicken and serve.

If it is to be eaten cold, put into a deep bowl and pour the strained stock over it. Cool, then cover and chill overnight. Next day, the stock will have jellied, and a surface layer of fat will have formed; this fat should be removed. The chicken will be aromatic and succulent.

Hemphill's Book Of Herbs

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