Name: Lemongrass Chicken (Ga Xao Sa Ot)
Ingredients: Stephen Ceideburg; 2 lb Chicken parts; 2 Stalks lemongrass; 2 tb Fish sauce; 1 ts Sugar; 1/2 ts Kosher salt; 1/4 ts Freshly ground pepper; 3 Green onions, cut into 1-inch pieces; 1 tb Minced garlic; Oil, for stir frying; 2 Fresh red chiles, seeded and julienned; 1 Handful fresh basil or mint leaves or a combination (optional)

A temperate man doesn’t lose his physical, psychological and spiritual orientation. He is stable and steadfast, and his thinking is clear… [He] doesn’t go to extremes… [He] doesn’t go on emotional tangents. He has a sense of inner peace and security, no matter what is happening in life generally. This doesn’t mean he never has periods of anxiety, but overall he has a sense of stability. In the words of James, he is not a “double-minded man” (Jas. 1:8).

Gene Getz

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains	Asian	Poultry	4	Servings

INGREDIENTS

		Stephen Ceideburg
2	lb	Chicken parts
2		Stalks lemongrass
2	tb	Fish sauce
1	ts	Sugar
1/2	ts	Kosher salt
1/4	ts	Freshly ground pepper
3		Green onions, cut into 1-inch pieces
1	tb	Minced garlic
		Oil, for stir frying
2		Fresh red chiles, seeded and julienned
1		Handful fresh basil or mint leaves or a combination (optional)

INSTRUCTIONS

1. Chop chicken with a cleaver into braising pieces about 1 inch thick.
Remove tops and tough outer leaves of lemongrass and slice tender hearts as
thin as possible. In a bowl combine chicken, lemongrass, 1 tablespoon of
the fish sauce, sugar, salt, pepper, green onions, and garlic and toss to
season chicken evenly. Marinate 1/2 to 1 hour.
2. in a wok or skillet heat oil over medium-high heat. Add chile, stir-fry
a few seconds, and add chicken mixture. Stir-fry until chicken shows no
trace of pink (about 10 minutes). Add a little water if necessary to
prevent scorching. When chicken is done sprinkle with remaining fish sauce,
toss with basil or mint if used, and transfer to serving platter. Serves 4
with other dishes.
Variation: Use 1 pound boneless chicken, cut into 1/4-inch cubes, and cook
over high heat (about 2 or 3 minutes).
From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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