Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
Categories: Vietnamese, Poultry
Yield: 4 servings
3 lb Chicken
1 lg Onion
1 Salt
1 ts Ground chilies
1 tb Granulated sugar
1 c Water
4 cl Garlic
3 tb Vegetable oil
2 tb Lemon grass; minced
4 tb Fish sauce (nuoc mam)
1 tb Caramel sauce
Caramel Sauce:
1/2 c Water; +4 tb, divided
1/2 c Sugar
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.
Caramel Sauce:
Mix 1/2 c sugar with 4 tb 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.
