Chicken with Lemon Grass (Thit Ga Xao Dam Gung Sa — Vietnam)

6 chicken thighs
1 stalk lemon grass or 3 thin strips lemon peel
1 tablespoon fish sauce
3 tablespoons vegetable oil
1 medium onion, sliced
2 cloves garlic, chopped
3 scallions (with tops), cut into 1-inch pieces
2 tablespoons 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

Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces.
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; stir in chicken.
Cover and refrigerate at least 1 hour.
Remove lemon grass stalk.

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 minute.

Serve with rice.

Yields 4 servings.