| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood |
Thai |
Main dish, Chicken, Thai, Asian |
4 |
Servings |
INGREDIENTS
|
|
-Karen Adler FNGP13B |
| 3 |
lb |
Chicken |
| 4 |
|
Cloves garlic |
| 1 |
|
Large onion |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Salt |
| 2 |
tb |
Lemon grass; minced |
| 1 |
ts |
Ground chilies |
| 4 |
tb |
Fish sauce (nuoc mam) |
| 1 |
tb |
Granulated sugar |
| 1 |
tb |
Caramel sauce (below) |
| 1 |
c |
Water |
|
4 |
servings. |
INSTRUCTIONS
(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 1/2"
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
CARAMEL SAUCE: Mix 1/2 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 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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