Soy-Braised Chicken Thighs with Spring Onions and Ginger

Ingredients

Instructions

1. 1

   Heat vegetable oil in a large braising pot or wok over medium-high heat. Pat chicken thighs dry and season lightly with salt and white pepper.

2. 2

   Working in batches, sear chicken thighs skin-side down until golden brown, about 4-5 minutes per side. Remove and set aside.

3. 3

   In the same pot, add minced garlic and ginger slices. Stir-fry until fragrant, about 1 minute.

4. 4

   Pour in dark soy sauce, light soy sauce, and oyster sauce. Stir well and cook for 1 minute to caramelize slightly.

5. 5

   Return chicken thighs to the pot, skin-side up. Add chicken stock, water, and rock sugar. Bring to a simmer.

6. 6

   Reduce heat to low-medium, cover with a lid, and braise for 35-40 minutes, turning chicken halfway through, until meat is very tender and sauce has reduced by half.

7. 7

   Stir in sesame oil. Add spring onion pieces and toss gently for 1 minute until wilted.

8. 8

   Transfer to serving dish and pour braising sauce over the chicken. Serve immediately with steamed rice.