Malaysian braised chicken with rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken Thighs; skinned and boned |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Peanut Oil |
| 5 | Shallots; thinly sliced | |
| 3 | mediums | Yellow Onions; thinly sliced |
| 4 | Red Chiles; seeded and minced | |
| 1 | cup | Water |
| 2 | tablespoons | Dark Soy Sauce |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 3 | cups | Cooked Rice |
| ½ | cup | Roasted Peanuts |
| ½ | cup | Cilantro Leaves |
Directions
SAUCE
GARNISH
Season the chicken with salt and pepper and set aside as you preheat the oil in a 12" skillet. Stir fry the shallots, onions and chiles until lightly browned, then add the chicken and cook 5-7 minutes, or until the chicken is lightly browned. Mix together the water, soy sauce, sugar and salt. Pour over the chicken, raise to a boil, then reduce heat, cover and cook 15-20 minutes until the chicken is cooked through and tender, and the sauce is thick. Serve over rice topped with peanuts and cilantro.
Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA