Title: Chicken with lemon grass and chili - ga xao xa ot
 Categories: Poultry
      Yield: 4 Servings
 
      3 lb Chicken
      4    Cloves Garlic
      1 lg Onion
      3 tb Vegetable Oil
      1    Salt
      2 tb Minced Lemon Grass
      1 ts Ground Chilies
      4 tb Fish Sauce (Nuoc Mam)
      1 tb Granulated Sugar
      1 tb Caramel Sauce
      1 c  Water
 
  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 of salt, garlic and onion. Fry over
  medium heat until onion is opaque. Add lemon grass and chili. Fry 1 -
  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 water if necessary. CARAMEL SAUCE: Mix 1/2 cup sugar with 4
  tablespoons of water in 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
  dissolved. Remove from heat and store in jar in refrigerator.
  Submitted By ROBERT.FOSTER@NASHVILLE.COM (ROBERT FOSTER)  On   15 AUG
  1995 132210 -0500
  
  File