KAI SAI TAKRAI (CHICKEN & LEMON GRASS)

      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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