Yield: 5 servings
- 2 tbsp oil
- 2 1/2 lbs. chicken legs & thighs, bone in and skin-on
- 10 garlic cloves, peeled
- 1/2 cup water
- 1/3 cup brown sugar
- 1/4 cup vinegar
- 7 slices of peeled ginger, 1/4" thick each
- 1 cup vegetable broth
- 1/4 cup soy sauce
- 2 green onions, sliced
- White rice, cooked
- Heat oil in a large pot. Season chicken with salt and cook until golden brown and crisp, about 7 minutes per side. (You'll need to do this in two batches) Transfer the chicken to a plate.
- Add garlic to the pot and cook for about two minutes. Transfer garlic to the plate with the chicken and drain the fat.
- Add water to the pot and cook over medium heat, scraping up all the bits from the side. Add brown sugar and stir until dissolved. Continue cooking until it thickens and turns a deep amber color. (About 4 minutes)
- Add vinegar, ginger, broth, and soy sauce and stir together. Add the chicken, skin side up and garlic. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes. Transfer the chicken to a plate.
- Simmer the liquid until it thickens enough to coat the back of a spoon. (About 10 minutes)
- Return the chicken to the pot and turn to coat. Top with green onions and serve over white rice.
Adapted from Bon Appétit.