Ingredients:
• 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

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 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 chicken 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 a 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 is dissolved. Remove from heat and store in a jar in the refrigerator.

Thai Chicken in Lemon Grass and Chile, 4.0 out of 5 based on 1 rating

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