Title: Vietnamese mint chicken
 Categories: Chicken, Vietnam, Update
      Yield: 1 Servings
 
           Garlic oil or flavored to
           -taste
           Vietnamese Fish Sauce
        pn Of sugar
    1/2 cn Of Bamboo shoots
      1 ea Green onion, cut into sm
           -pieces 9 about 1/8 inch
           -apart
    1/4 c  Of Chicken, cut into med sm
           -pieces (The size of a
 
  marble) or equiv amt of shimp cut in to about the same size Fresh mint
  leaves, a sm handful Crushed red chile peppers (optional) White rice
  deep saute pan or wok Instructions: Pre-cook rice. Heat oil and saute
  onions over med flame until soft.  Add fish sauce until warm. Keep
  the pan moving so the onions don't burn. Throw in the sugar and stir
  to mix. Turn up the heat and add chicken or shrimp and cook until
  almost done. Keep moving the pan.  Throw in the bamboo shoots while
  the chicken or shrimp is cooking. Throw in the red chilies, if you
  dare, and finally the mint leaves so that they don't cook longer than
  30 seconds. Serve over rice. Subj: Vietnamese Mint Chicken