Recipe Archives->Asian Sea->Lemongrass Chicken 02

Chicken With Lemon Grass 
(Thit Ga Xao Dam Gung Sa, or phonetically, teet gah djow dahm guhng sah)

6 chicken thighs (about 2 lbs.)
1 stalk lemon grass, chopped, or 3 thin strips lemon peel
1 Tbsp. fish sauce
3 Tbsp. vegetable oil
1 medium onion, sliced
2 cloves garlic, chopped
3 green onions (with tops), cut into 1-inch pieces
2 Tbsp. vinegar
1 Tbsp. finely chopped ginger root
1/4 cup water
1 Tbsp. fish sauce (another one)
1 tsp. cornstarch
1 tsp. sugar
1/4 tsp. crushed red pepper
Hot cooked rice

Remove bones and skin from chicken thighs, cut chicken into 1-inch
pieces.  Mix lemon grass and 1 Tbsp. fish sauce in glass or plastic
bowl, stir in chicken.  Cover and refrigerate at least 1 hour.

Heat oil in wok or 10-inch skillet until hot.  Add sliced onion
and garlic, stir-fry 1 minute.  Add chicken and green onions,
stir-fry 5 minutes.  Reduce heat, cover and cook, stirring
occasionally, 2 minutes.

Mix vinegar and ginger root, reserve.  Mix remaining in- gredients
except rice, stir into chicken mixture.  Stir in reserved vinegar
mixture.  Heat to boiling, stirring constantly, cook and stir until
thickened, about 1 min.  Serve with rice.

4 servings.

Printable version: lemongrass-chicken02.txt.