Ingredients

  • 2 tablespoons vegetable oil
  • 2.5 pounds skin on, bone on legs and thighs, chicken
  • salt
  • 8 cloves garlic, peeled
  • cup light brown sugar
  • ¼ cup rice vinegar
  • 2 pieces 1/4 in slices of peeled ginger
  • 1 cup low-sodium chicken broth
  • ¼ cup reduced sodium soy sauce
  • 2 scallions, thinly sliced
  • cooked rice

Directions

Heat oil in pot, season chicken with salt, and cook until crisp-6-8 minutes. Do this in two batches. Put chicken on plate. Add garlic 2 minutes, add to chicken plate. Pour off fat. Add 1/2 cup water and scape up residue. Add sugar and stir to dissolve, about 4 minutes. Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to boil, reduce heat and simmer until chicken is cooked through-20-25 minutes. Remove chicken. Bring liquid to boil and cook until thick, about 10 minutes. Add chicken and coat with gravy. Serve over rice and garnish with onions.

Source

Servings/Yield