Chicken with lemon grass and chili - ga xao xa ot
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken |
| 4 | Cloves Garlic | |
| 1 | large | Onion |
| 3 | tablespoons | Vegetable Oil |
| 1 | Salt | |
| 2 | tablespoons | Minced Lemon Grass |
| 1 | teaspoon | Ground Chilies |
| 4 | tablespoons | Fish Sauce (Nuoc Mam) |
| 1 | tablespoon | Granulated Sugar |
| 1 | tablespoon | Caramel Sauce |
| 1 | cup | Water |
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 of salt, garlic and onion. Fry over medium heat until onion is opaque. Add lemon grass and chili. Fry 1 - 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 chicken is tender. Stir occasionally and add water if necessary. CARAMEL SAUCE: Mix ½ cup sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color. Turn heat down to low and heat until brown. Add ½ cup water to mixture. Stir until sugar dissolved. Remove from heat and store in jar in refrigerator.