Instructions: In a wok with oil over high heat, deep-fry lemon grass until golden brown.

Remove from oil and drain on paper towels. Pour off all but about 1 tablespoon of the oil. Add shallots and garlic and saute briefly. Add chicken and stir-fry about 3 minutes. Add salt, soy sauce, palm sugar, dried chilies, fish sauce and black pepper, stirring until chicken is cooked. Serve on a platter sprinkled with deep-fried lemon grass.

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