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



  • 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


  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 wok or 10-inch skillet until hot. Add sliced onion and garlic; stir-fry 1 minute.
  7. Add chicken and scallions; stir-fry 5 minutes.
  8. Reduce heat; cover and cook, stirring occasionally, 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.

Yields 4 servings


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