| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Seafood | Poultry | 4 | Servings | |
INGREDIENTS
| 3 | lb | Chicken |
| 4 | Cloves Garlic | |
| 1 | lg | Onion |
| 3 | tb | Vegetable Oil |
| 1 | Salt | |
| 2 | tb | Minced Lemon Grass |
| 1 | ts | Ground Chilies |
| 4 | tb | Fish Sauce (Nuoc Mam) |
| 1 | tb | Granulated Sugar |
| 1 | tb | Caramel Sauce |
| 1 | c | Water |
INSTRUCTIONS
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 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 1/2 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 1/2 cup water to mixture. Stir until sugar dissolved. Remove from heat and store in jar in refrigerator. Submitted By ROBERT.FOSTER@NASHVILLE.COM (ROBERT FOSTER) On 15 AUG 1995 132210 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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