| 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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