| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Seafood | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 3 | lb | Chicken |
| 1 | Large onion | |
| 1 | Salt | |
| 1 | ts | Ground chilies |
| 1 | tb | Granulated sugar |
| 1 | c | Water |
| 4 | Cloves garlic | |
| 3 | tb | Vegetable oil |
| 2 | tb | Minched lemon grass |
| 4 | tb | Fish sauce(nuoc mam) |
| 1 | tb | Caramel sauce |
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 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 1/2 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 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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