Stewed Chicken and Onions

This is another Chinese recipe my grandmother makes sometimes. It uses a very similar preparation to hong zao ji, but uses garlic and onions as the flavoring base. It's pretty easy to make, and the onions end up really tender and flavorful after being simmered with soy sauce.

Ingredients

• 8-10 bone-in, skin-on chicken thighs
• 1 white onion, sliced into 1/2 inch slices
• 3-4 cloves of garlic, minced
• 1/2 cup soy sauce
• 2 tbsp rock sugar
  • This can often be found in the asian aisle, or at the asian grocery store.
  • If you need to substitute normal white sugar, reduce the sugar to 1 or 1 1/2 tablespoons
• 2 tbsp cooking oil

Directions

1. Heat the cooking oil in a wok on high heat. Stir fry the onions and garlic until the onions are browned and softened.
2. Add the chicken thighs, and continue stir frying until the chicken thighs are browned.
3. Add the soy sauce and sugar, and continue stir frying until the sugar is melted, about 1-2 minutes.
4. Add water to the pot to be about level with the chicken.
5. Bring to a boil, and reduce heat to medium. Cover and simmer for 40 minutes. Remove lid and cook for another 10 minutes to allow liquid to reduce.
6. Remove from heat and serve with rice.