I was craving for Asian food the other day, and checking out the freezer, we had some chicken thighs lying around and any standard Filipino cupboard would have soy sauce, black pepper, garlic and ginger also available for use. I quickly went to the grocery to get some sesame oil and toasted sesame seeds to complete the ingredients. This dish should be ready to consume after a prep time of an hour, and a cook time of 40 minutes.
What you’ll need:
8 Chicken Thighs (bone removed)
1/2 cup soy sauce
1/4 cup water
1/4 cup chopped shallots / red onion
3 tbsp chopped garlic
5 tbsp chopped ginger
1 cube chicken broth
2 tsp all-spice
1/4 cup white cooking wine
1 tbsp sesame oil
6 tbsp sugar (4 to 6 tbsp, optional)
In a big container, crush the chicken broth cube until it’s all grained. Add the soy sauce, sesame oil, ginger, shallots, cooking wine, and all-spice
Add in all the chicken thighs and make sure everything is covered in the sauce. Leave to marinade for 30 minutes to 24 hours, depending on when you intend to cook it.
In one pot, heat up some cooking oil just enough to spread to the entire pot. Over medium heat, fry the thighs skin-side down for 20 minutes each side, covering the pot to keep the heat inside.
Flip the chicken thighs after 20 minutes, add the garlic, spread evenly on the center and sides of the pot so the thighs and the sauce can absorb the flavor.
Remove the chicken after cooking the other side for 20 minutes, set aside. Pour in the rest of the sauce into the pot used to cook the chicken. Add the sugar and cook over medium heat until reduced and the sauce thickens.
Slice the chicken into 1-inch strips, top over white rice and sprinkle some of the reduced sauce on top of the chicken. Sprinkle some toasted sesame seeds. Serve while steaming warm.