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.