A simple chicken dish inspired by Asian flavors……………………
Serves 3 to 4
For the Marinade:
1 teaspoon salt
1/2 Tablespoon light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon ground ginger
For the Chicken:
6 chicken thighs, bone in and skin on
⅓ cup Shaoxing rice wine or dry sherry
¼ cup soy sauce
3 Tablespoons honey
2 Tablespoons brown sugar, or coconut sugar
2 Tablespoons sesame oil
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/8 teaspoon crushed red pepper, or to taste
1/4 teaspoon fresh orange zest, or taste
2 bunches of baby bok choy , quartered horizontally
sliced green onions, for garnish
Preheat oven to 425°F.
Wash chicken thighs and pat dry with a paper towel.
Combine the marinade ingredients in a bowl and add the chicken. Stir to cover the chicken thoroughly with the marinade. Cover with plastic wrap and sit in the refrigerator for 20 to 25 minutes.
Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic, ginger, crushed red pepper and zest together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly.
Place chicken thighs into an cast iron skillet or baking dish and bake for 30 minutes. Pour ⅔ of the sauce mixture over the chicken, rotating each thigh until evenly covered. Turn the chicken thighs and continue to bake until beginning to brown on the skin , for about another 15 minutes. At this point, start steaming the bok choy .
Change oven settings to broil on medium heat and cook until the skin changes to deep golden in color, about 5 minutes.
Allow chicken to rest for 10 minutes. Garnish with green onion slices and remaining sauce. Serve with the steamed bok choy.