Time: 1 hour.
Complexity: easily
Servings: 6 - 8

Amazingly tender Asian-style chicken. It only requires one pot, so there's no need for piles of dirty dishes after your culinary creativity. This dish is incredibly versatile and can be enjoyed on its own or with a side dish. The chicken will delight those watching their weight, while the Asian flavors will appeal to gourmets and those looking to try something new.

Ingredients:

• 2.5 - 2.7 kg chicken thighs
• 5 cups lightly salted chicken broth
• 2 cups soy sauce
• 1 cup brown sugar
• 3/4 cup mirin
• 8 medium cloves garlic, peeled and crushed
• Ginger root 10 cm, cut into slices and mashed
• 1 teaspoon ground black pepper
• 5 tablespoons of cornstarch dissolved in 5 tablespoons of water
• Thinly sliced ​​green onions, for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, mirin (rice wine), ginger root, garlic, brown sugar, soy sauce, starch

We recommend

Preparation:

Step 1
• Combine all ingredients, except the cornstarch and onion, in a large saucepan and bring to a boil over high heat. Reduce heat to low and simmer, covered, turning occasionally. Simmer until the chicken is tender, about 30-35 minutes more.
Step 2
• Place the chicken on a platter. Remove and discard the garlic and ginger. Bring the sauce to a boil, skim off any excess fat, and cook until slightly reduced, about 10 minutes. Stir in the cornstarch and water mixture and bring to a boil.
Step 3
• Remove from heat, add the chicken, and coat it in the sauce. Serve the chicken with the sauce and green onions.

Votes: 8