Lemongrass Chicken (Ga Xao Sa Ot)

Categories: Poultry

Serves: 4 Servings

Ingredients:

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)

Instructions:
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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