Title: Lemongrass Chicken (Ga Xao Sa Ot)
Categories: Blank
Yield: 1 Servings

If fresh lemongrass is not available, do not try to substitute the dried or powdered version; the taste won't be the same. just leave it out; stir-fried chicken with chile and basil is still delicious.

2 pounds chicken parts 2 stalks lemongrass 2 tablespoons fish sauce 1 teaspoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 3 green onions, cut into 1-inch pieces 1 tablespoon minced garlic Oil, for stir frying 2 fresh red chiles, seeded and julienned 1 handful fresh basil or mint leaves or a combination (optional)

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 for 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.

VARIATION: Use 1 pound boneless chicken, cut into 1/4-inch cubes, and cook over high heat (about 2 or 3 minutes).

Serves 4 with other dishes.

From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

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