Chicken with Lemon Grass
(Thit Ga Xao Dam Gung Sa — Vietnam)

Yield: 4 servings

Ingredients

• 6 chicken thighs
• 1 stalk lemon grass or 3 thin strips lemon peel
• 1 tablespoon fish sauce
• 3 tablespoons vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, chopped
• 3 scallions (with tops), cut into 1 inch pieces
• 2 tablespoons vinegar
• 1 tablespoon finely chopped ginger root
• 1/4 cup water
• 1 tablespoon fish sauce
• 1 teaspoon cornstarch
• 1 teaspoon granulated sugar
• 1/4 teaspoon crushed red pepper
• Hot cooked rice

Instructions

1. Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces.
2. Bruise the stalk of lemon grass by hitting it with a mallet.
3. Mix lemon grass and 1 tablespoon fish sauce in glass or plastic bowl; stir in chicken.
4. Cover and refrigerate at least 1 hour.
5. Remove lemon grass stalk.
6. Heat oil in a wok or 10 inch skillet until hot. Add sliced onion and garlic; stir fry for 1 minute.
7. Add chicken and scallions; stir fry for 5 minutes.
8. Reduce heat; cover and cook, stirring occasionally, for 2 minutes.
9. Mix vinegar and ginger root; reserve.
10. Mix remaining ingredients except rice; stir into chicken mixture.
11. Stir in reserved vinegar mixture.
12. Heat to boiling, stirring constantly; cook and stir until thickened, about 1 minute.
13. Serve with rice.