Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable oil
2 sm Dried chilies
1 Clove garlic -- chopped
1 lb Lean, corn-fed chicken --
Sliced
1/2 c Sugar
1 tb Oyster sauce
1 tb Nuoc Mam sauce
OR light soy sauce
3 tb Chicken stock -- or water
1/2 c Toasted, unsalted cashew
Nuts
1 tb Chopped lemon grass
2 Shallots -- quartered

* (Thit Ga Xao Voi Sa Va Dao Lon Hot).

1. With a drop or two of oil, stir-fry the chilies until cooked
evenly but not burnt. Set aside. 2. Stir-fry the garlic with a few
more drops of oil until golden. Add the chicken slices, sugar, and
oyster and Nuoc Mam sauces and stir-fry until the chicken is golden
in color.Lower the heat and add the stock. Cook for a few more
minutes, stirring occ 3. When the chicken is thoroughly cooked, add
the cashew nuts, lemon grass, shallots, and chilies, and stir several
times, being careful not to bread the chilies. Remove from the heat
and serve.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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