Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Chicken

  2. 4 Garlic

  3. 1 Onion (large)

  4. 3 tablespoons 45ml Vegetable oil

  5. 1 Salt

  6. 2 tablespoons 30ml Lemon grass - minced

  7. 1 teaspoon 5ml Ground chilies

  8. 4 tablespoons 60ml Fish sauce - (nuoc mam)

  9. 1 tablespoon 15ml Granulated sugar

  10. 1 tablespoon 15ml Caramel sauce - (below)

  11. 1 cup 237ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions (Thai Chicken in Lemon Grass and Chile) 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. Makes 4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in a heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color. 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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