Title: Chicken in Lemon Grass & Chili
Categories: Entree Chicken Asian
Yield: 4 Servings
| 3 | lb | Chicken |
| 4 | | Cloves garlic |
| 1 | | Large onion |
| 3 | tb | Vegetable oil |
| 1 | | Salt |
| 2 | tb | Minched lemon grass |
| 1 | ts | Ground chilies |
| 4 | tb | Fish sauce(nuoc mam) |
| 1 | tb | Granulated sugar |
| 1 | tb | Caramel sauce |
| 1 | c | Water |
Rinse chicken and dry well. Cut into small pieces.
Peel garlic and slice finely. Cut onion into halves lengthwise and then
cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over
medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat
until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2
minutes until fragrant. Add chicken and cook until lightly browned.
Add fish sauce, sugar and caramel sauce. Mix well.
Add 1 cup water and cook 45 minutes or until chicen is tender. Stir
occasionally and add more water if necessary. Makes 4 servings. CARAMEL
SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan.
Bring to a boil over medium heat and let boil until mixture changes
colour. Turn heat down to low and heat until brown. Add 1/2 cup water to
mixture. Stir until sugar is dissolved. Remove from heat and store in a
jar in the refrigerator.