Chicken In Lemon Grass And Chili |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
CHICKEN IN LEMON GRASS AND CHILI This recipe came from an estate sale. I obtained it when I purchased the family collection from the Woods Estate in Canton, Texas in 1988. Ingredients:
3 pound chicken |
4 cloves garlic |
1 large white onion |
3 tablespoons vegetable oil |
1 teaspoon salt |
2 tablespoons minced lemon grass |
1 teaspoon ground chilies |
4 tablespoons fish sauce |
1 tablespoon granulated sugar |
1 cup water |
caramel sauce |
1/2 cup sugar |
4 tablespoons water |
1/2 cup water |
Directions:
1. Rinse chicken and dry well then cut into small pieces.
2. Peel garlic and slice finely then cut onion into halves lengthwise then cut lengthwise into strips.
3. Heat oil in large frying pan over medium heat then add salt, garlic and onion.
4. Fry over medium heat until onion becomes translucent then add lemon grass and chili.
5. Fry 2 minutes until fragrant then add chicken and cook until lightly browned.
6. Add fish sauce, sugar and caramel sauce then mix well.
7. Add 1 cup water and cook 45 minutes or until chicken is tender.
8. To make caramel sauce mix sugar and 4 tablespoons water in heavy saucepan.
9. Bring to a boil over medium heat and let boil until mixture changes color.
10. Turn heat down to low and heat until brown then add 1/2 cup water and stir until sugar dissolves.
11. Remove from heat and allow to sit 5 minutes.
|
|