Ingredients
Units
Scale
Ingredients for Marinade:
- 1 cup low-sodium soy sauce
- 6 cloves smashed garlic
- 2 cups water
- 1 tbsp Maggi or Golden Mountain sauce
- Black pepper to taste
- 1/2 sweet onion, chopped
- A bunch of baby leeks (or green onions)
- 1 cup brown sugar
- 1 tbsp Shaoxing wine
- 1 tbsp rice wine vinegar
- 1 tbsp mirin
For Cooking:
- 4–6 bone-in chicken thighs
Additional Ingredients:
- Slurry of cornstarch and water (1 to 2 ratio)
For Serving:
- Cooked rice
- Broccoli florets
- Sesame seeds
- Sliced green onion
Instructions
- In a medium ceramic pot, combine all marinade ingredients. Add chicken thighs and let marinate overnight.
- The next day, place the pot over medium heat and simmer for 30 minutes or until chicken thighs reach an internal temperature of 165°F or higher.
- Remove the chicken and set aside. Strain the liquid to remove solids, leaving only the sauce.
- Bring the sauce to a boil and add the cornstarch slurry, stirring continuously until the sauce thickens and can coat the back of a spoon.
- Place the chicken under a broiler until the skin is crispy and golden brown. Allow resting.
- Prepare rice in an Instant Pot using a 1:1 ratio with chicken stock and use the rice setting.
- Marinate broccoli florets in a mix of sesame oil, chopped garlic, Shaoxing wine, and coconut aminos. In a hot wok, quickly sauté the broccoli with its marinade, then sprinkle with sesame seeds.
- Serve the chicken deboned and sliced over the rice, garnished with sliced green onions, with the sautéed broccoli on the side.
Notes
