CHICKEN IN HOT SAUCE
This style of braising works well with chicken or pork.
5 tablespoons oil
2 large onions, chopped
3 red chilies, slices
3 cloves garlic, chopped
1-in (2 ½ -cm) piece fresh ginger root, sliced
2 lb (1 kg) chicken, cut into curry pieces
3 tablespoons dark soy sauce
1-2 teaspoons sugar, or to taste
2 tablespoons coconut vinegar, or to taste
1 cup (250 ml) water
Salt to taste
Heat the oil in a wok or a pan, add the chopped onions, chilies, garlic and ginger and fry until they are soft. Add the chicken pieces and brown them. Combine the rest of the ingredients, add them to the pan and bring to a boil, simmering until the chicken is tender. Keep the pan covered until the meat is half-cooked. Remove the lid to reduce the sauce as the chicken finishes cooking. Adjust the seasonings and serve.