A Hawaiian favorite and great dish for a beginner cook.
Ingredients
• 4-6 chicken thighs, bone-in, skin on (Note that white meat will tend to get dry)
• 1 1/2 cups water
• 1 cup soy sauce
• 1/4 cup dark brown sugar
• 1 tbsp rice vinegar
• 1 thumb-sized piece of ginger, cut into slices
• 5 garlic cloves, smashed but whole
• 7 spring onions, chopped in large chunks
• Garnish with sesame seeds
• Slurry of cornstarch to thicken (1T – 1.5T mixed with cold water)
• White rice for service
Directions
Add water, soy sauce, aromatics, sugar, vinegar to a pot large enough to hold the chicken.
Trim fat from chicken, add chicken to pot and marinate for 24 hours or so.
Bring pot to a boil and simmer for 15 minutes and rotate chicken. Simmer for another 15 minutes and check temp to see if thighs are at 180F. If so, turn off heat and let thighs sit in pan for at least 30 minutes.
Remove thighs to broiler pan and broil for 3-4 minutes, to brown and crisp skin.
Remove aromatics from pot, heat to boiling, add cornstarch slurry and thicken
Serve chicken on white rice, ladling sauce on top.
