Ingredients

• 2 tablespoons Dried Slices Lemon Grass or 1 Stick Fresh
• 2 pounds Chicken, cut into small pieces
• 3 Garlic Cloves, large
• 1/2 Inch Cube Fresh Ginger
• 1 tablespoon Sugar
• 1 1/2 tablespoons Tomato Paste
• 1/2 teaspoon Salt
• 1/4 teaspoon Chilli Powder
• 1/4 teaspoon Ground Turmuric
• 3 tablespoons Vegetable Oil
• 1 tablespoon Fish Sauce or Salt to Taste
• 4 to 8 tablespoons Chicken Stock
• 3 1/2 ounces Onions

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Directions
1. First prepare the marinade. If you are using fresh lemon grass, cut it crossways into very thin slices, starting at the bulbous bottom end and going up around 6 inches. Discard the strawlike top. If you are using dried lemon grass, soak it in 4 tablespoons of hot water for an hour.
2. Put the chicken pieces in a bowl, add the fresh lemon grass or the drained soaked dried lemon grass (save the soaking liquid).
3. Peel and crush 1 large garlic clove, peel the ginger and grate it finely.
4. Add the garlic, ginger, sugar, tomato paste, salt, chilli powder and turmeric to the chicken.
5. Mix, cover and set aside for 1-24 hours, refrigerating if necessary.
6. Peel and finely chop 2 garlic cloves. Put the oil in a wok or large, lidded frying pan and set over a high heat. When it is hot, put in the garlic. Stir and fry for 30 secs or until the garlic is golden.
7. Add the chicken along with its marinade. Stir and fry for 5-6 minutes or until the chicken browns a little.
8. Add the fish sauce and either the lemon grass soaking liquid or 4 tablespoons of stock. Stir once and cover. Cook on high heat for 5 minutes. Lift the lid and stir, adding another 4 tablespoons of stock. Cover, turn the heat to low and cook for another 5 minutes.
9. While the chicken cooks, peel the onions and cut them into a 3/4 inch cubes. Separate the onion layers within the cubed pieces. Turn the heat under the chicken to high, remove the wok lid, add the onion and fry for 1 minute. Lift the chicken out of oil and serve.