Ingredients

• 3 tablespoon vegetable oil
• 1 salt
• 2 tablespoon lemon grass (minced)
• 1 teaspoon ground chilies
• 4 tablespoon fish sauce (nuoc mam)
• 1 tablespoon granulated sugar
• 1 tablespoon caramel sauce
• 1 cup water

Directions

• Directions
• Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely.
• Cut onion into halves lengthwise and then cut lengthwise into ½ 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 chicken is tender.
• Stir occasionally and add more water if necessary.
• For the caramel sauce; Mix ½ cup sugar with 4 tablespoons of water in a 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 ½ cup water to mixture.
• Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator.