Recipe - Vietnamese Lemon Grass Baked Chicken

WALDINE VAN GEFFEN VGHC42A
1 Chicken or favorite parts;
skin
2 Stalks lemon grass; bottom
6" only, slice diagonoally
One half cup Lowsod soy sauce
2 tablespoon Canola oil
1 tablespoon Fish sauce
2 cl Garlic; mince
1 teaspoon Sugar
2 Unripe green bananas;quarter
4 sl Fresh pineapple; halve

Mix lemon grass, soy sauce, oil, fish sauce, garlic and sugar. Pour over
chicken, cover and refrigerate for at least 3 hours or overnight. In baking
dish, arrange chicken, undrained, in single layer. Add banana and
pineapple; pour remaining marinade over all. Cover and bake 350~ about 30
minutes. Remove cover and turn chicken. Return to oven and bake, uncovered,
about 30 minutes more. Serve over rice. 478 Cal, 20 gr fat, 37% fat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini