By Keith Floyd
This is a Vietnamese-inspired dish that I have recalled to the best of my memory after my visit to Cabramatta, which no doubt you have read about earlier in the book.
You could use a whole chicken and joint it yourself or, equally, for an economical dish you could buy a bag of chicken wings and use them instead.
Heat the oil in a large frying pan or wok over a medium heat. Add the salt, then the onion and garlic and fry for about 5 minutes, until transparent. Pop in the lemon grass and chilli, if using. Fry for 1–2 minutes more, then add the chicken. Stir well for about 5 minutes or so. Next add the fish sauce, sugar and caramel sauce, mixing well.
Add the water, cover and cook over a moderate