---------- 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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