Do you add the lemongrass stalk whole and then remove before serving or do you chop it first?

I don't know this exact recipe (and don't see a link to it), but lemongrass emits it's flavor when it's been pounded/crushed and then chopped or put in a mortar & pestle. If you have the right machinery you can grind it, but I mostly just hot it with a hammer or rolling pin & then rough chop it.