---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMONGRASS CHICKEN WIP
  Categories: Thai, Asian, Poultry
       Yield: 4 servings
  
       1    Frying Chicken
            -cut into serving pieces
            --MARINADE--
     1/2 c  Lemongrass; seenote
       3    Scallion; finely minced
            -Green and white parts
       1 tb Nuoc Mam; seenote
   1 1/2 tb Vinegar; mild or rice
       1 ts Salt
     1/4 ts Black Pepper
            --STIR-FRY--
       2 tb Peanut Oil
       2 sm Chili Peppers-small red
            -or green Thai peppers
       2 ts Sugar
     1/2 c  Chicken Stock
            --GARNISHES--
            Sections of banana blossom
     1/2 c  Bean Sprouts; rinsed
       1 bn Chinese Chives; Onion chives
            - cut into 2 pieces
     1/2 c  Peanuts; chopped small
       2 tb Or more; Fish Sauce
            -Nuoc Mam or Nam Pla seenote
       2 tb Coriander leaves;chopped
  
   Notes:
   A. Lemongrass, Remove outer leaves of the lemongrass
   and bruise or smash the white end with the back of the
   knife or a wine bottle. Finely slice the tender white
   part at the base of the stalk, discard the tops or
   save for your chicken stock. A cuisinart with a 1mm
   slicer will slice it just as well but sometimes
   smashing is good.
    B. Fish Sauce, Nuoc Mam  or Nam Pla. A good brand
   name is “Tiparos” from Thailand.
    METHOD:
   Mix the chicken pieces with the lemongrass,
   scallions, vinegar, Nuoc Mam salt and pepper. Set
   aside for at least 30 minutes, overnite is better. If
   the lemongrass is cut too thick you will have to
   remove the slices of lemongrass before you
   put it in the wok, if it is cut very thin it will cook
   well enough to eat it.
    Heat the Wok, add the oil, when the oil is hot add
   the chiles and the chicken pieces, stir and cook for 3
   or more minutes. Stir and cook over medium heat until
   chicken no longer looks pink. Season with sugar and
   green chiles or white pepper. Add the chicken stock,
   toss over high heat to reduce fluid, and  to cook the
   chicken. Thicken if required. Serve in an oval shallow
   casserole.
    GARNISHES:
   Garnish with Nuoc Mam, Peanuts, quartered or sliced
   banana blossom, bean sprouts, powdered chile powder,
   sliced green chiles, and Coriander.
  
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