Malaysian braised chicken with rice

6 servings

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

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

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