Vietnamese Lemongrass Chicken

- Joe JPMD44A Comiskey - 3 lb Frying chicken

1/2 c Lemongrass, about 4 stalks

- minced ** 3 Scallion; all of them

2 tb Peanut oil

2 Red chile peppers; chopped

2 ts Sugar

1/2 c Chicken stock; fresh / can'd

1/4 ts Black pepper; freshly ground

1 ts Salt

--GARNISH

-- 1/2 c Dry-roasted peanuts; chopped

2 tb Nuoc Mam **

Coriander leaves; chopped Hack the chicken into small serving pieces, chopping through the bones with a very sharp cleaver. Remove the outer leaves of the lemongrass and finely slice the tender white part at the base of the stalks. Bruise with a mortar and pestle or the handle of a cleaver. Finely slice the scallions, including the green tops. Mix the chicken with the salt, 1/4 teaspoon pepper, the lemongrass and scallions and set aside for 30 minutes. Heat a wok and add the oil, and when the oil is hot add the chicken mixture and stir-fry for 3 minutes. Add chile peppers and stir-fry on medium heat for 10 minutes or until chicken no longer looks pink.

Season with sugar and pepper and add the chicken stock. Stir for a few minutes. Garnish with the peanuts, "nuoc mam" and coriander. Serve with rice, if desired. This quickly prepared but terrifically flavorful dish is great served with rice paper wrappers. I love it with a few leaves of mint and basil. This is one you must try. It is easily done in a wok. By Jeff Smith The Frugal Gourmet From the 02/05/1992 issue of The Springfield Union-News Meal-Mastered by Joe Comiskey 09/05/1992