Chicken in Lemon Grass and Chili (Ga Xao Xa Ot)

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 Minced 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
  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
  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.