Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Frying Chicken 2 tb Peanut Oil
Hacked into serving pieces 2 sm Chili Peppers-small red
--MARINADE-- 2 ts Sugar
1/2 c Lemongrass--See Note 1/2 c Chicken Stock
3 Scallion finely mince --GARNISHES--
Green and white parts 1/2 c Peanuts
1 ts Salt 2 tb Nuoc Mam-Fish sauce
1/4 ts Black Pepper --See Note
--STIR-FRY-- 2 tb Coriander leaves

: Notes:
: A. Lemongrass, Remove outer leaves of the lemongrass and
finely slice the tender white part at the base of the stalk. Bruise
on the cutting board with a large morter and pestle or handle of a
cleaver, or a wine bottle. Of course a cuisinart with a 1mm slicer
will do the same thing but sometimes smashing is good.
: B. Fish Sauce, Nuoc Mam brand name is Tiparos from Thailand.
Fish sauce can be from Vietnam or Cambodia and should be tasted to
determine the saltiness and the taste. Some of the fish sauce is
cloudy and unfiltered, I would avoid such products. The best fish
sauce is tea colored and semi-clear to coffee colored.
: METHOD: Mix the chicken pieces with the salt, pepper,
lemongrass and scallions. Set aside for at least 30 minutes, overnite
is better. Heat the Wok, add the oil, when the oil is hot add the
chicken pieces, stir and cook for 3 or more minutes. Add the chili
peppers and stir and cook over medium heat until chicken no longer
looks pink. Season with sugar and more of the black pepper, (or use
white pepper at this step). Add the chicken stock stir for a few more
minutes.
: GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander.
Typed by Mike and Karen Stock 6-6-94

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