Ga xao xa ot

Yield: 4 servings

Measure Ingredient
-Karen Adler FNGP13B
3 pounds Chicken
4 Cloves garlic
1 Large onion
3 tablespoons Vegetable oil
1 Salt
2 tablespoons Lemon grass; minced
1 teaspoon Ground chilies
4 tablespoons Fish sauce (nuoc mam)
1 tablespoon Granulated sugar
1 tablespoon Caramel sauce (below)
1 cup Water

(Thai Chicken in Lemon Grass and Chile) 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" 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 a 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.

Similar recipes