---------- 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 ea Salt
       1 ts Ground chilies
       1 tb Granulated sugar
       1 c  Water
       4 cl Garlic
       3 tb Vegetable oil
       2 tb Minched lemon grass
       4 tb Fish sauce (nuoc mam)
       1 tb Caramel sauce
  
   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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