1    Frying Chicken
-cut into serving pieces
--MARINADE--
1/2 c  Lemongrass; seenote
3    Scallion; finely minced
-Green and white parts
1 tb Nuoc Mam; seenote
1 1/2 tb Vinegar; mild or rice
1 ts Salt
1/4 ts Black Pepper
--STIR-FRY--
2 tb Peanut Oil
2 sm Chili Peppers-small red
-or green Thai peppers
2 ts Sugar
1/2 c  Chicken Stock
--GARNISHES--
Sections of banana blossom
1/2 c  Bean Sprouts; rinsed
1 bn Chinese Chives; Onion chives
- cut into 2" pieces
1/2 c  Peanuts; chopped small
2 tb Or more; Fish Sauce
-Nuoc Mam or Nam Pla seenote
2 tb Coriander leaves;chopped

Notes: A. Lemongrass, Remove outer leaves of the lemongrass and bruise or
smash the white end with the back of the knife or a wine bottle. Finely
slice the tender white part at the base of the stalk, discard the tops or
save for your chicken stock. A cuisinart with a 1mm slicer will slice it
just as well but sometimes smashing is good.
B. Fish Sauce, Nuoc Mam or Nam Pla. A good brand name is “Tiparos” from
Thailand.
METHOD: Mix the chicken pieces with the lemongrass, scallions, vinegar,
Nuoc Mam salt and pepper. Set aside for at least 30 minutes, overnite is
better. If the lemongrass is cut too thick you will have to remove the
slices of lemongrass before you put it in the wok, if it is cut very thin
it will cook well enough to eat it.
Heat the Wok, add the oil, when the oil is hot add the chiles and the
chicken pieces, stir and cook for 3 or more minutes. Stir and cook over
medium heat until chicken no longer looks pink. Season with sugar and green
chiles or white pepper. Add the chicken stock, toss over high heat to
reduce fluid, and to cook the chicken. Thicken if required. Serve in an
oval shallow casserole.
GARNISHES: Garnish with Nuoc Mam, Peanuts, quartered or sliced banana
blossom, bean sprouts, powdered chile powder, sliced green chiles, and
Coriander.