Ginger-Soy Braised Chicken Thighs


Ingredients

6 bone-in skin-on chicken thighs
kosher salt
freshly ground black pepper
1 tbsp (3 Teaspoons) vegetable oil
3 tbsp (9 Teaspoons) ginger, grated
5 cloves garlic, grated
3 small shallots (peeled and halved, if large)
0.75 cup (36 Teaspoons) sake or dry white wine
0.50 cup (24 Teaspoons) low-sodium soy sauce
1.50 cup (72 Teaspoons) water
0.25 cup (12 Teaspoons) granulated sugar
1 tbsp (3 Teaspoons) toasted sesame oil, for serving
toasted sesame seeds, for serving
thinly sliced green onions, for serving
cooked white rice, for serving

Method

  1. Preheat the oven to 220°C (425°F). In a large, deep ovenproof skillet over high heat, heat the oil.
  2. Season the chicken with salt and pepper.
  3. Add the chicken to the skillet skin-side down and cook until deeply golden, about 6 minutes.
  4. Transfer to a plate. Add the ginger, garlic, and shallots to the skillet and cook, stirring, for 1 minute.
  5. Add the wine and cook until reduced by half, approximately 3 minutes.
  6. Add the soy sauce, water, and sugar, and bring to a boil.
  7. Nestle the chicken skin-side up in the skillet, tucking it between the shallots.
  8. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 35 minutes, or until cooked through. Remove the chicken from the pan.
  9. Return the skillet to high heat and cook until the sauce is thickened, around 3 minutes.
  10. Pour the sauce and sesame oil over the chicken thighs.
  11. Garnish with sesame seeds and green onions. Serve with rice.