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Kai Sai Takrai (Chicken & Lemon Grass)

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      Title: KAI SAI TAKRAI (CHICKEN & LEMON GRASS)
 Categories: Thai, Chicken, Poultry, Chiles
      Yield: 4 Servings
 
      1 c  Chicken, cut into
           -bite sized pieces.
      2 tb Lime juice
      2 tb Fish sauce
      2 tb Sliced lemon grass
      1 tb Sliced shallot
           -(purple onions)
      2 tb Diced 'spanish' onion
      1 tb Scallion/green onion
           -thinly sliced
      1 tb Thinly sliced garlic
      1 ts Prik phom (freshly
           Ground dried red chilis)
      2 tb Chicken stock
      1 tb Thinly sliced prik ki
           Nu daeng (red birdseye
           -chilis)
      1 ts Sugar
      1    Bai makroot (kaffir
           -lime leaf), shredded
 
  This dish has a nice poetic name, as the three words
  of the name rhyme. Those who don't like chili can
  always leave it out. Method:
  Mix the lime juice and fish sauce, and marinate the
  chicken for about an hour.
  Pound the lemon grass with a mallet or meat tenderizer
  and then very thinly slice it.
  Heat a little oil in a wok or skillet to medium high
  heat, add the shallots, onions, garlic, prik phom and
  lemon grass, and stir fry until aromatic.
  Add the chicken and marinade and stir fry until it
  starts to change color.  Add the remaining ingredients
  and stir fry until heated through and the chicken is
  fully cooked. Serve with steamed [jasmine] rice.
  This dish can also be made with shrimp (kung sai
  takrai).
  
  Colonel Ian F. Khuntilanont-Philpott
  Systems Engineering,
  Vongchavalitkul University,
  Korat 30000, Thailand
 
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