MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Vietnamese, Chicken
       Yield: 4 servings
            - Joe   JPMD44A   Comiskey
       3 lb Frying chicken
     1/2 c  Lemongrass, about 4 stalks
            -                 minced  **
       3    Scallion; all of them
       2 tb Peanut oil
       2    Red chile peppers; chopped
       2 ts Sugar
     1/2 c  Chicken stock; fresh / can'd
     1/4 ts Black pepper; freshly ground
       1 ts Salt
     1/2 c  Dry-roasted peanuts; chopped
       2 tb Nuoc Mam  **
            Coriander leaves; chopped
      Hack the chicken into small serving pieces,
   chopping through the bones with a very sharp cleaver.
      Remove the outer leaves of the lemongrass and
   finely slice the tender white part at the base of the
   stalks. Bruise with a mortar and pestle or the handle
   of a cleaver.
      Finely slice the scallions, including the green
      Mix the chicken with the salt, 1/4 teaspoon pepper,
   the lemongrass and scallions and set aside for 30
      Heat a wok and add the oil, and when the oil is hot
   add the chicken mixture and stir-fry for 3 minutes.
      Add chile peppers and stir-fry on medium heat for
   10 minutes or until chicken no longer looks pink.
      Season with sugar and pepper and add the chicken
   stock. Stir for a few minutes.
      Garnish with the peanuts, “nuoc mam” and coriander.
    Serve with rice, if desired.
      This quickly prepared but terrifically flavorful
   dish is great served with rice paper wrappers.  I love
   it with a few leaves of mint and basil. This is one
   you must try. It is easily done in a wok. By Jeff
   Smith The Frugal Gourmet From the 02/05/1992 issue of
   The Springfield Union-News Meal-Mastered by  Joe
   Comiskey 09/05/1992