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Lemongrass chicken (ga xao sa ot)

Yield: 4 Servings S

Ingredients:

• 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

Instructions:

-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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