| 1 | (thai chicken in lemon grass and chile) rinse chicken and dry well. |
| 2 | Cut into small pieces. |
| 3 | Peel garlic and slice finely. |
| 4 | Cut onion into halves lengthwise and then cut lengthwise into ? strips. |
| 5 | Heat oil in large frying pan over medium heat. |
| 6 | Add a pinch of salt, garlic and onion. |
| 7 | Fry over medium heat until onion becomes translucent. |
| 8 | Add lemon grass and chili. |
| 9 | Fry 1 to 2 minutes until fragrant. |
| 10 | Add chicken and cook until lightly browned. |
| 11 | Add fish sauce, sugar and caramel sauce. |
| 12 | Mix well. |
| 13 | Add 1 cup water and cook 45 minutes or until chicen is tender. |
| 14 | Stir occasionally and add more water if necessary. |
| 15 | Makes 4 servings. |
| 16 | Caramel sauce: mix ?c sugar with 4 tablespoons of water in a heavy saucepan. |
| 17 | Bring to a boil over medium heat and let boil until mixture changes colour. |
| 18 | Turn heat down to low and heat until brown. |
| 19 | Add ?cup water to mixture. |
| 20 | Stir until sugar is dissolved. |
| 21 | Remove from heat and store in a jar in the refrigerator |
