J. White Harris
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- 4 c
- chicken broth
- 1-1/2 c
- shoyu (soy sauce)
- 1 c
- packed light brown sugar
- bulb garlic cloves, peeled and smashed
- 4-inch piece ginger, thinly sliced
- 1-1/2 Tbsp
- worcestershire sauce
- 3 Tbsp
- apple cider vinegar
- 4 lb
- chicken thighs, bone in, skin on
- 4 Tbsp
- 4 Tbsp
- chopped green onions, for garnish
1In a bowl combine all sauce ingredients except cornstarch, water, and green onions and whisk to combine and dissolve the sugar.
2Put chicken in a large pot and pour the sauce over the top. Bring to a boil over high heat.
3Lower the heat and simmer for about 1-1/2 hours or until chicken is cooked tender, skimming off any fat that rises to the top. Cook very slowly, covered, until chicken is tender. Continue to skim the broth for fat and impurities.
4When chicken is tender remove it to a serving platter.
5Strain the sauce to remove all solids. Return sauce to pot and bring to a boil. Add the cornstarch mixture and cook until the sauce thickens.
6Spoon some sauce over the chicken. Garnish with chopped green onion. Serve the remaining sauce on the side, it’s great over rice or mashed potatoes.
Note: This dish tastes even better the second day.