Preparation:
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 mil |
