Chicken in Lemon Grass and Chili

IJsselstein, Wednesday, 5 October 2005 03:28:35


3 lb Chicken
1 large Onion
1 tbs granulated Sugar
1 tbs ground Chillies
1 cup Water
4 cloves Garlic
3 tbs Vegetable oil
2 tbs minced Lemon grass
4 tbs Fish sauce
1 tbs Caramel sauce
Salt to taste


  1. 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.
  2. 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.
  3. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce, mixing well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir occasionally and add more water if necessary. Serve hot with caramel sauce.
  4. To prepare 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 color.
  5. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Remove from heat.


Thanks to Yeye Sagusay for sharing this recipe.