---------- Recipe via Meal-Master (tm) v8.02
 
      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.

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