Kai Sai Takrai - Chicken And Lemon Grass 1 cup chicken cut into bite sized pices 2 tablespoon lime juice 2 tablespoon fish sauce 2 tablespoon chicken stock 1 teaspoon prik phom (dried red chilies), freshly ground 1 tablespoon prik ki nu daeng (red birdseye chilies), thinly sliced 1 teaspoon sugar 1 bai makroot (kaffir lime leaf), shredded 1 tablespoon shallot sliced or purple onions 1 tablespoon garlic thinly sliced 2 tablespoon lemon grass sliced 2 tablespoon spanish onion diced 1 tablespoon spring onion thinly sliced 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 marinade 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). Recipe By: Muoi Khuntilanont Yield: 1