Beijing Restaurant Lemon Grass Chicken

Marinade/Meat

1 tablespoon vegetable oil

1/2 white onion, sliced

3 tablespoons finely chopped lemon grass

2 cloves shallots, chopped

2 cloves garlic, chopped

1 pound (breast or dark meat) chicken, diced

beef or pork can be substituted)

To finish

1 tablespoon fish sauce

2 teaspoons soy sauce

Pinch of salt

1 tablespoon granulated sugar

Additional oil for saut?ing, as needed

1/2 pound steamed broccoli, for color Steamed rice

Discard fibrous outer leaves and upper half of the stalk; slice the tender white portion paper-thin and chop fine)

For Marinade/Meat: Mix together the oil, onion, lemon grass, shallots and garlic. Add chicken meat and mix well. Set aside in refrigerator for about 1-2 hours.

To Finish: Combine fish sauce, soy sauce, salt and sugar in a small bowl.

4 to 5 minutes.

1 to 2 minutes. Serve immediately, spooned over a bed of steamed broccoli, along with steamed rice.

Makes 3 or 4 servings.