Lemongrass is an important herb in Southeast Asian cooking with a flavorful addition to Asian-style stocks. The marinade is used in fish and seafood or as a sauce for rice and noodles. Serve with an Asian salad. (See "sauces" or "Asian" food list for ideas.)
một 1. Trim root and tough tops off the lemongrass, leave about the bottom third.
(a) Peel away the tough layer until you reach the softer white center
(b) Slice thinly, then chop fine.
hai 2. Whisk together the marinade ingredients in a large bowl.
số ba 3. Add the chicken and turn to coat evenly.
bốn 4. Marinate for 30 minutes in the refrigerator.
số năm 5. Heat a large skillet with 1 Tbs. (15 ml) oil or prepare a grill to medium-high heat.
sáu 6. Remove the chicken from the marinade and let excess marinade drip off.
bảy 7. Cook until the chicken is not pink in the middle, 165F (75C) with thermometer.
tám 8. Let it rest and then slice.
lemongrass (cộng sả) 
柠檬草 /Níngméng cǎo/ (Chinese)
レモングラス /remongurasu/ (Japanese)
-modified "The Herb Quarterly"
Gà sả (Vietnames)
Serves 8
(cut the recipe in half for 4)
A. 2 pounds (910 g) organic boneless, skinless chicken thighs, pounded into even thickness
B. For the marinade:
4 organic scallions, slice thin
2 stalks of lemongrass
2 Tbs. (30 ml) each: olive oil, organic fish sauce, and soy sauce or gluten-free liquid aminos
2 Tbs. (30 g) each: organic brown sugar and minced ginger
3 Tbs. (45 ml) organic lime juice
1 Tbs. (15 g) Thai red curry paste
1 cup (240 ml) organic coconut milk
3 organic cloves of garlic, minced
1 cup (200 g) chopped cilantro or parsley
(a) Peel away the tough layer until you reach the softer white center
(b) Slice thinly, then chop fine.
hai 2. Whisk together the marinade ingredients in a large bowl.
số ba 3. Add the chicken and turn to coat evenly.
bốn 4. Marinate for 30 minutes in the refrigerator.
số năm 5. Heat a large skillet with 1 Tbs. (15 ml) oil or prepare a grill to medium-high heat.
sáu 6. Remove the chicken from the marinade and let excess marinade drip off.
bảy 7. Cook until the chicken is not pink in the middle, 165F (75C) with thermometer.
tám 8. Let it rest and then slice.
lemongrass (cộng sả) 
柠檬草 /Níngméng cǎo/ (Chinese)
レモングラス /remongurasu/ (Japanese)
-modified "The Herb Quarterly"
