3 lb Chicken

      4 ea Cloves garlic

      1 ea Large onion

      3 T  Vegetable oil

      1 ea Salt

      2 T  Minched lemon grass

      1 t  Ground chilies

      4 T  Fish sauce(nuoc mam)

      1 T  Granulated sugar

      1 T  Caramel sauce

      1 c  Water

  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.