72ºF

Shoy-yu Chicken, Michy's Way

Shoy-yu Chicken, Michy's Way

Shoy-yu Chicken, Michy’s Way

8 boneless chicken thighs, skin on

1 tablespoon peanut oil

1 tablespoon ginger

1 teaspoon garlic

1 cup chicken stock

½ cup soy sauce

½ cup mirin

2-3 scallions, end trimmed, sliced thin on a bias

 

Heat a large heavy-bottomed pan (like cast iron) over medium-low heat.  Drizzle the pan with oil and cook the chicken SKIN SIDE DOWN, for at least 12-15 minutes or until the skin is crunchy and golden brown.  Remove the thighs from the pan and place on a plate or cookie sheet.  Raise the heat of the pan to medium, add the garlic, ginger, chicken stock and reduce for 1 minute.  Add the mirin and soy and reduce until it just coats the back of a spoon.  Add the chicken back in, skin side up, lower the heat and warm the chicken until its cooked through, about 6-8 minutes; garnish with the scallions, serve with sticky rice.