• Ingredients: 6 stalks lemongrass 8 green onions, thinly sliced lengthwise 1/4 cup fish sauce 1/3 cup sugar 6 chicken thighs, boned Garnish (preparation below) 4 cups oil 1/4 pineapple, sliced and cut into decorative shapes Procedure: Cut off and discard leafy portion of lemongrass stalks. Pound solid portion of stalks to release oils and cut up coarsely. Combine lemongrass, green onions, fish sauce and sugar in bowl. Add chicken thighs and marinate at least 3 hours or overnight in refrigerator. Prepare Garnish. Drain chicken well. Deep fry in oil 20 to 30 minutes, until done. Drain and slice into bite-sized pieces. Arrange on serving platter and sprinkle with Garnish ingredients. Decorate platter with pineapple. Makes 4 servings. Garnish Ingredients: 10 stalks lemongrass 12 green onions, thinly sliced crosswise 1 cup oil 1/4 cup chopped roasted unsalted peanuts 1 1/2 tablespoons sugar 1/2 teaspoon salt Procedure: Cut off and discard leafy portion of lemongrass stalks. Thinly slice remaining solid portion of stalks crosswise. Heat oil in skillet. Add lemongrass and fry until lightly browned. Remove with slotted spoon and drain on paper towel. Add green onions to oil and fry until crisp. Drain on paper towel. Combine lemongrass, green onions, peanuts, sugar and salt.

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