Braised Chicken with Chili Ginger Sauce

• 1 large red onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon oil
• 4 large skinless chicken breast halves, but leave on the bone (or more if you need them and can fit them in a 5-quart pot)
• 12 cup ketchup (see my note below)
• 13 cup soy sauce
• 13 cup sugar
• 2 bay leaves
• 1 tablespoon chili paste
• 1 tablespoon minced ginger
• water, to prepare
• cooked rice

1. Chop the onion and saute with the garlic in oil in a 5-quart pot with a cover until the onion becomes transparent.
2. Place split breasts in the pan breast down.
3. Add ketchup, soy sauce, sugar, bay leaves, chili paste, and ginger.
4. Fill pan close to the top with water and bring to a boil.
5. Once boiling, turn down heat, cover, and let simmer for one hour.
6. Serve over rice.
7. MY NOTE: You can substitute hoisin sauce for some of the ketchup.
8. You can also substitute brown sugar for a bit different flavor for the regular sugar.

red onion, garlic, oil, chicken breast halves, ketchup, soy sauce, sugar, bay leaves, chili paste, ginger, water, rice

Taken from www.food.com/recipe/braised-chicken-with-chili-ginger-sauce-88167 (may not work)