Thit Ga Xao Dam Gung Sa (Chicken With Lemon Grass)

Recipe Ingredients

2 lbs	908g / 32oz	Chicken thighs
1		Lemon grass stalk - chopped
1 tablespoon	15ml	Fish sauce
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Onion - sliced (medium)
2		Garlic clove - chopped
3		Scallions; - (with tops), cut into 1-inch piece
2 tablespoons	30ml	Vinegar
1 tablespoon	15ml	Ginger - finely chopped
1/4 cup	59ml	-- water
1 tablespoon	15ml	Fish sauce - (another one)
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Red pepper - crushed
		Rice - cooked

Recipe 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.

Source:
Gourmet Recipes for Diabetics, Prince (1983)

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