I have a question about the recipe "Chicken & Lemongrass Rice with Coriander Fritters" from Pia. Do you add the lemongrass stalk whole and then remove before serving or do you chop it first?
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Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I don't know this exact recipe (and don't see a link to it), but lemongrass emits it's flavor when it's been pounded/crushed and then chopped or put in a mortar & pestle. If you have the right machinery you can grind it, but I mostly just hot it with a hammer or rolling pin & then rough chop it.
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