Shoyu Chicken Thighs

Ingredients

• 2½ lb Chicken Thighs
• ¾ cup soy sauce + ¾ cup water
• ⅓ cup brown sugar
• 5 slices ginger + 4 cloves garlic, smashed
• 1 tsp rice vinegar
• 2 scallions, sliced
• Steamed rice and mac salad energy, to serve

Method

1. Stir the soy, water, sugar, ginger, garlic, and vinegar in a pot until the sugar dissolves.
2. Add the Chicken Thighs skin-side down, bring to a simmer, and braise gently, partially covered, 35 minutes, turning once — no searing, no fuss; the braise does everything.
3. Lift the Chicken Thighs out and boil the sauce hard 5 minutes until it turns glossy and clingy.
4. Return the Chicken Thighs and turn it through the glaze until mahogany.
5. Serve over rice with the sauce spooned generously and scallions on top. Plate-lunch royalty: sweet, salty, and impossible to make just once.