Ingredients:
4 scallions
2/3 cup unsalted chicken stock
1/2 cup soy sauce or shoyu
1/3 cup packed light brown sugar
6 cloves garlic, smashed
1 (2-inch) piece ginger, cut into 1/8-inch-thick slices
1 cup plus 3 tablespoons water, divided
4 bone-in, skin-on chicken thighs (about 2 1/4 pounds), excess skin and fat trimmed
3 Tbsp cornstarch
Method
- Trim the scallions: thinly slice dark green parts on an angle and reserve for garnish. Thinly slice remaining white and light green parts; place in a 10- to 11-inch high-sided skillet.
- Add the stock, shoyu, brown sugar, garlic, ginger, and 1 cup of the water to the skillet, whisking gently until sugar dissolves.
- Add the chicken thighs to the skillet, skin-side down. Bring to a boil over medium-high. Reduce heat to low; cover and simmer over low, undisturbed, until chicken is cooked through and tender, about 30 minutes, flipping chicken skin-side up halfway through cooking. Remove from heat.
- Transfer the chicken to a serving platter. Loosely tent with aluminum foil to keep warm. Skim and discard as much fat as possible from the stock mixture in the skillet.
- In a small bowl, whisk together the cornstarch and remaining 3 tablespoons of water until well combined.
- Whisk the cornstarch mixture into the stock mixture. Bring to a boil over medium, whisking often, and cook until the sauce is thick enough to coat the back of a spoon, 1 to 2 minutes.
- Remove from heat. Spoon the thickened sauce over the chicken and garnish with reserved scallion. Serve immediately with rice and any extra sauce.
