Malaysian Braised Chicken with Rice

Ingredients:

2 pounds chicken thighs, skinned and boned
1 teaspoon salt
1 tablespoon peanut oil
5 shallots, thinly sliced
3 medium yellow onions, thinly sliced
4 red chilies, seeded and minced

Sauce:

1 cup water
2 tablespoons dark soy sauce
1 tablespoon sugar
1 teaspoon salt

Garnish:

3 cups cooked rice
1/2 cup roasted peanuts
1/2 cup cilantro leaves

Preparation:

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 to
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 to
20 minutes until the chicken is cooked through and tender, and the
sauce is thick. Serve over rice topped with peanuts and cilantro.






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