2 lb Chicken thighs

      1    Lemon grass stalk; chopped

      1 T  Fish sauce

      3 T  Vegetable oil

      1 md Onion; sliced

      2    Garlic clove; chopped

      3    Scallions; (with tops),

           -cut into 1-inch pieces
      2 T  Vinegar

      1 T  Ginger; finely chopped

    1/4 c  ;Water

      1 T  Fish sauce; (another one)

      1 ts Cornstarch

      1 ts Sugar

    1/4 ts Red pepper; crushed

           Rice; cooked
  Remove bones and skin from chicken thighs; cut chicken into 1-inch
  pieces. Mix lemon grass and 1 Tbsp. fish sauce in glass or plastic
  bowl; stir in chicken.  Cover and refrigerate at least 1 hour.
  Heat oil in wok or 10-inch skillet until hot.  Add sliced onion and
  garlic; stir-fry 1 minute.  Add chicken and scallions; stir-fry 5
  minutes. Reduce heat; cover and cook, stirring occasionally, 2
  minutes.
  Mix vinegar and ginger root; reserve.  Mix remaining ingredients
  except rice; stir into chicken mixture.  Stir in reserved vinegar
  mixture. Heat to boiling, stirring constantly; cook and stir until
  thickened, about 1 min. Serve with rice.