Chicken with Lemongrass


6 chicken thighs
1 stalk lemon grass or 3 thin strips lemon peel
1 tablespoon fish sauce
3 tbsp vegetable oil (vanaspati)
1 medium onion, sliced
2 cloves of garlic (lehsun), chopped
3 scallions (with tops), cut into 1-inch pieces
2 tbsp vinegar
1 tablespoon finely chopped ginger root
1/4 cup water
1 tablespoon fish sauce
1 teaspoon cornstarch
1 teaspoon granulated sugar
1/4 teaspoon crushed red pepper
Hot cooked rice


1) Remove bones and skin from chicken thighs, and cut into 1-inch pieces.
2) Bruise the stalk of lemon grass by hitting it with a mallet.Mix lemon grass and 1-tablespoon fish sauce in glass or plastic bowl.
3) Stir in chicken.
4) Cover and refrigerate for at least 1 hour.
5) Remove Lemongrass stalk.
6) Heat oil in a kadhai until hot.Add sliced onion and garlic, and stir-fry for 1 minute.
7) Add chicken and scallions, and stir-fry 5 minutes.
8) Reduce heat.Cover and cook, stirring occasionally every 2 minutes.
9) Mix vinegar and ginger root. Reserve.
10) Mix remaining ingredients except rice.
11) Stir into chicken mixture. Stir in reserved vinegar mixture.
12) Heat to boiling, stirring constantly.Cook and stir until thickened, for about 1 minute.
13) Serve with rice.

Contributed By : Mr. Neeraj Sinha