Malaysian Braised Chicken With Rice
Ingredients
2 lb. chicken thighs; skinned and boned
1 tsp. salt
1 Tbsp. peanut oil
5 shallots; thinly sliced
3 medium yellow onions; thinly sliced
4 red chilies; seeded and minced
Sauce:
1 C. water
2 Tbsp. dark soy sauce
1 Tbsp. sugar
1 tsp. salt
Garnish:
3 C. cooked rice
1/2 C. roasted peanuts
1/2 C. cilantro leaves
Cooking Instructions
Season the chicken with salt and pepper and set aside. Preheat the oil in a 12-inch skillet. Stir fry the shallots, onions and chilies 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 for 15-20 minutes until the chicken is cooked through and tender, and the sauce is thick. Serve over rice topped with peanuts and cilantro.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)