Title: Chicken in Lemon Grass and Chili (Ga Xao Xa Ot)
Categories: Poultry Vietnamese Chili
Yield: 4 Servings
| 3 | lb | Chicken |
| 1 | | Large onion |
| 1 | | Salt |
| 1 | ts | Ground chilies |
| 1 | tb | Granulated sugar |
| 1 | c | Water |
| 4 | | Cloves garlic |
| 3 | tb | Vegetable oil |
| 2 | tb | Minched lemon grass |
| 4 | tb | Fish sauce(nuoc mam) |
| 1 | tb | Caramel sauce |
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.