Thit ga xao dam gung sa (chicken with lemon grass)

Yield: 4 servings

Measure 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.

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