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Vietnamese   -   Chicken With Vinegar And Lemon Grass   adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman

  • 1 Tablespoon Dried Lemon Grass
  • 1/2 Inch Ginger Root -- finely chopped
  • 2 Tablespoons Vinegar
  • 3 Pounds Chicken
  • 2 Tablespoons Fish Sauce
  • Salt And Pepper -- to taste
  • 1 Teaspoon Cornstarch
  • 6 Tablespoons Water
  • 1/2 Teaspoon Sugar
  • 1 Tablespoon Olive Oil
  • 3 Cloves Garlic -- finely chopped
  • 1 Medium Onion -- chopped
  • 1 Large Scallion -- chopped
Directions Soak lemon gras sin warm water for 2 hours, chop fine. Cover ginger with vinegar and set aside. Season chicken with fish sauce, salt and pepper. Add lemon grass and mix well. Combine in small bowl, cornstarch, water and sugar. Heat oil in frying pan and saute garlic and onion in it. Add chicken mixture and scallion, fry 5 mintues then turn and fry another 5. Add ginger and the cornstarch mixture. Stir well, cover cook 10 minutes. Serve over rice.
Serves 6
Time to Make 0:00

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