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Chicken In Lemon Grass & Chili

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      Title: CHICKEN IN LEMON GRASS & CHILI
 Categories: Ethnic, Main dish, Poultry, Chili
      Yield: 4 Servings
 
      3 lb Chicken
      4 ea Cloves garlic
      1 ea Large onion
      3 tb Vegetable oil
      1 ea Salt
      2 tb Minched 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 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 4 servings.
  CARAMEL SAUCE:  Mix 1/2 c 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 1/2 cup
  water to mixture.  Stir until sugar is dissolved. Remove from heat
  and store in a jar in the refrigerator.
 
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