Lemon Grass

Ingredients:

4 lbs.	Frying chicken
5 stalks	Lemon grass, chopped finely
1 bunch	Scallions sliced finely including the green tops
4 tsp.	Peanut oil
2 medium	Red chili peppers; chopped
2 tbsp.	Palm sugar
1/2 cup	Chicken stock fresh or in can
1/2 tsp.	Black pepper; freshly ground
1 tsp.	Coarse salt
1/2 cup	Dry-roasted peanuts; chopped
4 tbsp	Nuoc Mam (fish sauce)
6 pcs.	Fresh Coriander leaves, chopped

How To Garnish:

Procedure:
Cut the chicken into small serving pieces, chopping through the bones with a very sharp cleaver.

Slice finely the tender white part of the lemon grass at the base of the stalks, bruising with a handle of a cleaver.

Mix the chicken with the salt, 1/4 teaspoon pepper, lemon grass and scallions set aside and marinade for for 45 minutes to an hour.

Put wok in medium heat add the oil, and the chicken marinade and saute for at least 5 minutes.

Add chili peppers and stir-fry on medium heat for 15 minutes until the meat are cook (make sure it's no longer pink).

Season with sugar, black pepper, add the chicken stock and stir for 5 minutes.

Garnish with the peanuts, "nuoc mam" and coriander.

Serve with plain steamed rice, is recommended. (alternatively you can also served with rice paper wrapper)

Serve 6-8 people.

Another mouth -watering Asian menu I served this few times.

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