Chicken in Lemon Grass & Chili
Yield
4 servingsPrep
35 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds | chicken |
|
| 4 | Cloves | garlic |
*
|
| 1 | large | onions |
|
| 3 | tablespoons | vegetable oil |
|
| 1 | x |
salt
to taste |
*
|
| 2 | tablespoons |
lemongrass
minched |
|
| 1 | teaspoon |
hot chili peppers
ground |
|
| 4 | tablespoons |
fish sauce
(nuoc mam) |
|
| 1 | tablespoon |
sugar
granulated |
|
| 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 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 cup 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.
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