Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 lb Chicken parts
2 Stalks lemongrass
2 tb Fish sauce
1 ts Sugar
1/2 ts Kosher salt
1/4 ts Freshly ground pepper
3 Green onions, cut into
-1-inch pieces
1 tb Minced garlic
Oil, for stir frying
2 Fresh red chiles, seeded and
-julienned
1 Handful fresh basil or mint
-leaves or a combination
-(optional)

1. Chop chicken with a cleaver into braising pieces about 1 inch
thick. Remove tops and tough outer leaves of lemongrass and slice
tender hearts as thin as possible. In a bowl combine chicken,
lemongrass, 1 tablespoon of the fish sauce, sugar, salt, pepper,
green onions, and garlic and toss to season chicken evenly. Marinate
1/2 to 1 hour.

2. in a wok or skillet heat oil over medium-high heat. Add chile,
stir-fry a few seconds, and add chicken mixture. Stir-fry until
chicken shows no trace of pink (about 10 minutes). Add a little water
if necessary to prevent scorching. When chicken is done sprinkle with
remaining fish sauce, toss with basil or mint if used, and transfer
to serving platter. Serves 4 with other dishes.

Variation: Use 1 pound boneless chicken, cut into 1/4-inch cubes, and
cook over high heat (about 2 or 3 minutes).

From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

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