| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Vegetables |
|
Chicken, Viet |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken thighs |
| 1 |
|
Lemon grass stalk; chopped |
| 1 |
tb |
Fish sauce |
| 3 |
tb |
Vegetable oil |
| 1 |
md |
Onion; sliced |
| 2 |
|
Garlic clove; chopped |
| 3 |
|
Scallions; (with tops), cut into 1-inch pieces |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Ginger; finely chopped |
| 1/4 |
c |
;Water |
| 1 |
tb |
Fish sauce; (another one) |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Red pepper; crushed |
|
|
Rice; cooked |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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