Title: Kai sai takrai (chicken & lemon grass)
 Categories: Thai, Chicken, Poultry, Chiles
      Yield: 4 Servings
 
      1 c  Chicken, cut into
           -bite sized pieces.
      2 tb Lime juice
      2 tb Fish sauce
      2 tb Sliced lemon grass
      1 tb Sliced shallot
           -(purple onions)
      2 tb Diced 'spanish' onion
      1 tb Scallion/green onion
           -thinly sliced
      1 tb Thinly sliced garlic
      1 ts Prik phom (freshly
           Ground dried red chilis)
      2 tb Chicken stock
      1 tb Thinly sliced prik ki
           Nu daeng (red birdseye
           -chilis)
      1 ts Sugar
      1    Bai makroot (kaffir
           -lime leaf), shredded
 
  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 marinate 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).
  
  Colonel Ian F. Khuntilanont-Philpott Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand