Yield: 4 Servings
|1 teaspoon||Ground chilies|
|1 tablespoon||Granulated sugar|
|3 tablespoons||Vegetable oil|
|2 tablespoons||Minched lemon grass|
|4 tablespoons||Fish sauce(nuoc mam)|
|1 tablespoon||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 ½ 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 ½ 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 ½ cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator.