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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
3 pounds chicken
1 large onion
salt, to taste
1 teaspoon ground chilies
1 tablespoon granulated sugar
1 cup water
4 cloves garlic
3 tablespoons vegetable oil
2 tablespoons minced lemon grass
4 tablespoons nước mắm (fish sauce)
1 tablespoon caramel sauce (see below)
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into ½ 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.
Caramel Sauce
Mix ½ cup 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 ½ cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator.