*  Exported from  MasterCook  *
 
                            Lemon Grass Chicken
 
 Recipe By     : riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Oriental
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    chicken thighs -- boned, skinned (abou
    2                    lemon grass stalks -- minced
      1/4  cup           soy sauce
      1/4  teaspoon      salt
    2      teaspoons     chicken broth
    1      teaspoon      sugar
    1      teaspoon      minced fresh red chili or serrano chili or
      1/2  teaspoon      cornstarch
    2      teaspoons     water
      1/2                medium-size onion
      1/4  cup           vegetable oil
    1      teaspoon      minced onion
    1      teaspoon      minced gingerroot
    1      teaspoon      minced garlic
 
 Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in
 lemon grass, 2 tbsp. of the soy sauce, and salt. Mix well. Cover and
 refrigerate 2 hours or longer. Bring to room temperature before cooking.
 Combine chicken broth, remaining 2 tbsp. soy sauce, sugar, and chili in
 another small bowl; set aside. Cut onion in half lengthwise; cut each piece
 into 4 wedges; separate layers. Heat wok over medium-high heat. Add oil and
 heat. Add minced onion, gingerroot, and garlic; stir-fry 15 seconds. Do not
 burn. Increase heat. Add chicken; stir-fry 2 minutes. Add sliced onion;
 stir-fry 1 minute. Add chicken broth mixture; cook, stirring, 1 minute.
 Stir cornstarch mixture to blend in cornstarch that has settled. Add to the
 chicken mixture; cook until sauce is thickened, about 30 seconds. Spoon
 onto a heated platter; serve at once.
 
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