Ingredients
- 2 tablespoons vegetable oil
- 2.5 pounds skin on, bone on legs and thighs, chicken
- salt
- 8 cloves garlic, peeled
- ⅓ 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. |