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