Chicken in lemon grass and chili (ga xao xa o
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken |
| 1 | each | Large onion |
| 1 | each | Salt |
| 1 | teaspoon | Ground chilies |
| 1 | tablespoon | Granulated sugar |
| 1 | cup | Water |
| 4 | Garlic cloves | |
| 3 | tablespoons | Vegetable oil |
| 2 | tablespoons | Lemon grass, minced |
| 4 | tablespoons | Fish sauce (nuoc mam) |
| 1 | tablespoon | Caramel sauce |
Directions
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.
Submitted By KATHERINE WALDEN On 09-28-95