Ingredients Jump to Instructions ↓

  1. 4 pounds chicken thighs (about 8)

  2. 2 tablespoons Asian seasoning

  3. 1 1/4 cups chopped green onions

  4. 2 tablespoons minced ginger

  5. 4 cups chicken stock

  6. 2 cups water

  7. 1 cup soy sauce

  8. 1/2 cup Chinese wine or medium-dry Sherry

  9. 2 tablespoons rice wine vinegar

  10. 4 (3-inch) cinnamon sticks

  11. 4 whole star anise

  12. 4 teaspoons cornstarch dissolved in

  13. 8 teaspoons water

Instructions Jump to Ingredients ↑

  1. Season the chicken thighs with the Asian seasoning.

  2. Heat a large Dutch oven over high heat. Add the chicken and cook, turning, until brown on all sides, about 5 minutes. With tongs, transfer to a plate. Lower the heat to medium and add 1 cup of the green onions and cook until tender, about 1 minute. Add the ginger and cook for 30 seconds. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil. Lower the temperature and simmer for 20 minutes. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes.

  3. Transfer chicken to a serving platter. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes.

  4. To serve, spoon the rice into the center of each of 4 large plates. Arrange 2 thighs on the rice and spoon the sauce over the chicken. Garnish with the remaining 1/4 cup of green onions.

  5. Yield : 4 servings


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