I have had this recipe “tagged” in my Google Reader for about a year now because I wanted to try it out. I wish I hadn’t waited so long, because it was so good! Chicken thighs are perfect for braising, and the meat was incredibly tender. This recipe was a bit time-consuming, but I think it was worth it. Next time I will probably double it so that we’ll have more leftovers!
Soy Braised Chicken Thighs
Source: One Dinner at a Time Blog
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons fish sauce
2 tablespoons honey
1/4 cup chicken broth or stock
1- 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
3 green onions, white and green parts separated, sliced
3 garlic cloves, minced
1 tablespoon of minced fresh ginger
1/2 teaspoon crushed red pepper flakes
5 short strips of orange peel, removed with a vegetable peeler
2 whole star anise
1 cinnamon stick
1 tablespoon cornstarch
Salt and pepper
Preheat the oven to 325 degrees F.
In a small bowl, stir together the soy sauce, vinegar, fish sauce, honey, and chicken broth. Set aside for later.
In a dutch oven, warm up a tablespoon of oil over medium-high heat. Season the chicken with salt and pepper on both sides. When the oil is hot, add the chicken to the pot in a single layer to brown. You may have to do this in 2 batches. Let the chicken cook for about 5 minutes on each side, until golden and seared. Transfer the chicken to a plate.
Pour off all but about one tablespoon of fat from the pot. Return it to medium heat (I did low heat to be sure I wouldn’t burn the garlic), and throw in the white part of the green onions, garlic, ginger, and crushed red pepper flakes. Stir around for about half a minute, until you can smell the garlic and ginger. Pour in the reserved soy mixture. Top off with more chicken broth and soy sauce if needed to reach a depth of about 1/4 inch of liquid. Stir to combine, and add the orange peel, cinnamon, and star anise.
Add the chicken thighs back to the pot, adding any accumulated juices from the plate. Cover with a lid and place in the lower third of the oven. After 15 minutes, turn the chicken pieces over with tongs and top off with more chicken broth if needed to maintain the 1/4 inch of liquid. Replace the lid and let cook in the oven for another 15 minutes, or until fork tender.
With a slotted spoon, transfer the chicken to a serving platter and cover with tin foil to keep warm. Remove the orange peel, cinnamon, and star anise from the pot, place over a medium high heat, and bring the liquid up to a simmer. Skim off any surface fat if desired. Stir in the green part of the green onions.
Mix the cornstarch and one tablespoon of either chicken broth or water. Pour into the pot and stir to thicken. Let it bubble up for a minute and taste for seasoning. If it’s too salty, add a bit of vinegar. If it’s too sour, add a bit more soy sauce. Take the foil off the chicken, and carefully pour in any juices from the platter.
Spoon the sauce over the chicken.
We served this over steamed white rice and stir fried green beans.