Directions
- 1Season the chicken thighs with salt and black pepper.
- 2Sear chicken thighs on a hot grill until browned on both sides.
- 3In a large pan, combine soy sauce, double the amount of water, brown sugar, chopped garlic, chopped ginger, and chopped scallions.
- 4Add rice wine vinegar to the pan and stir.
- 5Add the seared chicken thighs to the sauce mixture and let it simmer on low for 45 minutes to an hour.
- 6In a wok, stir-fry bok choy with oil, garlic, and ginger.
- 7Add Chasuang wine, black vinegar, light soy sauce, dark soy sauce, and MSG to the bok choy.
- 8Add a touch of chicken stock and cover the wok.
- 9Serve jasmine rice topped with the shoyu chicken and stir-fried bok choy. Garnish with scallions and sesame seeds.
Ingredients
- 30 chicken thighs
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 cup soy sauce
- 2 cups water
- 1 cup brown sugar
- 1 cup chopped garlic
- 1 cup chopped ginger
- 1 cup chopped scallions
- 1 bottle rice wine vinegar
- 2 tablespoons oil
- 1 bunch bok choy
- 2 tablespoons Chasuang wine
- 2 tablespoons black vinegar
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon MSG
- 1 cup chicken stock
- 1 tablespoon sesame seeds
- 3 cups jasmine rice
Equipment
grilllarge pantongsladlewok
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