Ingredients
3 lb chicken
4 cloves garlic
1 large onion
3 tbsp vegetable oil
1 salt
2 tbsp minced lemon grass
1 tsp ground chilies
4 tbsp fish sauce (nuoc mam)
1 tbsp granulated sugar
1 tbsp caramel sauce
1 cup water
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 1/2 inch strips. Heat oil in large frying pan over
medium heat. Add a pinch of of salt, garlic and onion. Fry over
medium heat until onion is opaque. Add lemon grass and chili. Fry 1 -
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 water if necessary. CARAMEL SAUCE: Mix 1/2 cup 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
dissolved. Remove from heat and store in jar in refrigerator.
Servings: 4 servings
Chicken With Lemon Grass & Chili - Ga Xao X Recipe brought to you by Recipe Ideas
Categories: Chicken; Chili; Fruit; Poultry
The History of Recipes
Written cooking instructions as a concept can be found back into the far past, in truth as far as the Egyptians, and quite possibly further than that. Interesting though that maybe, these, old cook books were just primitive hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe found, according to experts is a collection of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in Roman times 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and dessert, something we still use today. This early Roman chef informs us how the cooks of his times used many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Closer to modern times, there were a couple of interesting cookery books dating from the 1300s ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from the East, including spices such as basil and coriander. These new foods and spices caused an eruption in recipe manuscripts, most of which are kept safe in private libraries. During the succeeding few hundred years, the upper classes tried to serve the most exotic banquets, and as a result chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and publishing the recipes of their peers. By the arrival of the 1900s, cookery books are increasing in popularity mostly due to increased literacy, more spare time and disposable income. Like it or not, the introduction of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Chicken With Lemon Grass & Chili Ga Xao X recipe.
