Honey Soy Sauce Chicken Thighs with Scallion Segments

Ingredients

Instructions

1. 1

   Pat chicken thighs dry with paper towels and season lightly with salt and white pepper

2. 2

   Heat oil in a large braising pot over medium-high heat until shimmering

3. 3

   Working in batches, sear chicken thighs skin-side down until golden brown on both sides, approximately 4-5 minutes per side

4. 4

   Remove chicken and set aside on a plate

5. 5

   In the same pot, add ginger, garlic, and stir-fry until fragrant, about 1 minute

6. 6

   Add dried shiitake mushrooms and toast briefly

7. 7

   Pour in soy sauce, oyster sauce, honey, and Chinese rice wine, stirring to combine

8. 8

   Return chicken thighs to the pot, skin-side up, and add chicken stock

9. 9

   Add star anise and cinnamon stick to the liquid

10. 10

    Bring to a simmer, cover partially, and braise over low heat for 25-30 minutes until chicken is cooked through and tender

11. 11

    Remove the lid and increase heat to medium-high, allowing the sauce to reduce and thicken for 5-8 minutes, basting the chicken occasionally with the sauce

12. 12

    Drizzle sesame oil over the chicken and sauce just before serving

13. 13

    Transfer chicken thighs to a serving plate and pour the glossy sauce over them

14. 14

    Garnish generously with fresh scallion segments and serve immediately