Thit ga xao dam gung sa (chicken with lemon grass)
4 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken thighs |
| 1 | \N | Lemon grass stalk; chopped |
| 1 | tablespoon | Fish sauce |
| 3 | tablespoons | Vegetable oil |
| 1 | medium | Onion; sliced |
| 2 | \N | Garlic clove; chopped |
| 3 | \N | Scallions; (with tops), cut into 1-inch pieces |
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Ginger; finely chopped |
| ¼ | cup | ;Water |
| 1 | tablespoon | Fish sauce; (another one) |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Red pepper; crushed |
| \N | \N | Rice; cooked |
Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces. Mix lemon grass and 1 Tbsp. fish sauce in glass or plastic bowl; stir in chicken. Cover and refrigerate at least 1 hour.
Heat oil in wok or 10-inch skillet until hot. Add sliced onion and garlic; stir-fry 1 minute. Add chicken and scallions; stir-fry 5 minutes. Reduce heat; cover and cook, stirring occasionally, 2 minutes.
Mix vinegar and ginger root; reserve. Mix remaining ingredients except rice; stir into chicken mixture. Stir in reserved vinegar mixture. Heat to boiling, stirring constantly; cook and stir until thickened, about 1 min. Serve with rice.