Ingredients
- 4 chicken thighs bone-in and skin-on
- 1 tablespoon vegetable oil
- 3 slices ginger
- 2 scallions chopped
- 2 star anise
- 3/4 cup light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 1/3 cup Shaoxing wine
- 2 1/2 tablespoons brown sugar
- 2 cups water
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Gather all ingredients. Clean and pat dry the chicken thighs.
- Heat oil in a pot over medium heat. Add ginger and scallions, sauté until fragrant.
- Add star anise, soy sauces, Shaoxing wine, brown sugar, and 2 cups water to the pot. Bring to a simmer, then add the chicken thighs. Cover and simmer for 45 minutes, turning the chicken halfway through.
- Remove the chicken from the pot once it registers an internal temperature of 165°F on a kitchen thermometer. Make a slurry with the cornstarch and 2 tbsp of water. Add it to the sauce and simmer until thickened.
- Strain the sauce and serve it over the chicken.
