---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vietnamese, Chicken
       Yield: 4 servings
            - Joe   JPMD44A   Comiskey          2 tb Peanut oil
            -                                   2    Red chile peppers; chopped
       3 lb Frying chicken                      2 ts Sugar
 	1/2 c  Lemongrass, about 4 stalks	 1/2 c	Chicken stock; fresh /
 		      - 		minced	**	1/4 ts Black pepper;
	   freshly ground
       3    Scallion; all of them               1 ts Salt
     1/2 c  Dry-roasted peanuts; chopped             Coriander leaves; chopped
       2 tb Nuoc Mam  **                   
      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 tops.
      Mix the chicken with the salt, 1/4 teaspoon pepper, the lemongrass and
   scallions and set aside for 30 minutes.
      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
      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