Categories: Chicken, Viet 
      Yield: 4 servings 
  
      2 lb Chicken thighs 
      1    Lemon grass stalk; chopped 
      1 T  Fish sauce 
      3 T  Vegetable oil 
      1 md Onion; sliced 
      2    Garlic clove; chopped 
      3    Scallions; (with tops), 
           -cut into 1-inch pieces 
      2 T  Vinegar 
      1 T  Ginger; finely chopped 
    1/4 c  ;Water 
      1 T  Fish sauce; (another one) 
      1 ts Cornstarch 
      1 ts Sugar 
    1/4 ts Red pepper; crushed 
           Rice; cooked 
  
  Remove bones and skin from chicken thighs; cut chicken into 1-inch 
  pieces. Mix lemon grass and 1 Tbsp. fish sauce in glass or plastic 
  bowl; stir in chicken.  Cover and refrigerate at least 1 hour. 
   
  Heat oil in wok or 10-inch skillet until hot.  Add sliced onion and 
  garlic; stir-fry 1 minute.  Add chicken and scallions; stir-fry 5 
  minutes. Reduce heat; cover and cook, stirring occasionally, 2 
  minutes. 
   
  Mix vinegar and ginger root; reserve.  Mix remaining ingredients 
  except rice; stir into chicken mixture.  Stir in reserved vinegar 
  mixture. Heat to boiling, stirring constantly; cook and stir until 
  thickened, about 1 min. Serve with rice.