Chicken & Eggs Simmered In Coconut Juice

The Vietnamese have a recipe called "thit heo kho trung" or pork cooked in coconut juice. I love this dish, but pork is not my favorite meat, so I quickly realized that changing pork to chicken will make this dish less fattening and have a lighter taste. Chicken simmering in young coconut juice using a low heat setting will add full flavors. The juice inside fresh young coconuts is best, but canned coconut juice can be substituted.
Ingredients:
4 chicken thighs and breasts,  skinned
4 eggs
1 can of coconut juice
1/4 cup cooking wine
1 shallot, chopped
2 cloves garlic, minced
1/2 chopped onions
2 tsp honey
1 tsp sugar
3 tbs soy sauce
1 tsp salt
1/2 tsp black pepper
Oil for pan frying
Garnish with cilantro and green onions

Directions:
Wash and dry the chicken.

In a small pot, add eggs and water and bring to boil. Cover and turn heat off. Let eggs cook in hot water for ten minutes. Remove eggshells and set aside
In a pot large enough to hold the chicken, heat oil over medium heat. Start browning the chicken on all sides.

Remove and set aside. In the same pot stir in shallot, garlic, and chopped onions.

 Cook until fragrant. Add cooking wine and cook for 3 minutes. Add coconut juice, honey, sugar, soy sauce, salt, and black pepper. Return chicken and hard-boiled eggs back into the pot. Bring to boil.

Skim off any residue that rises to the top. Cover and cook on low heat for 1 1/2 hours. Sprinkle with cilantro and green onions before serving with a bowl of rice.