Vintagegal
03-01-2009, 08:09 PM
3 lb chicken thighs
1/3 cup low-sodium soy sauce
1/3 cup white vinegar
3 Tbs brown sugar
1 Tbs minced ginger (I buy the bottled ginger or the one in the tube since I hate peeling and mincing my own fresh ginger)
1 Tbs minced garlic.
1/4 tsp black pepper (fresh ground is preferable)
water to cover the chicken
Place soy sauce, vinegar, brown sugar, ginger, garlic and ground pepper in a large saucepan.
Add the chicken thighs
Add water so that the thighs are barely covered in liquid.
Bring the pot to a boil. Lower the heat to medium. Cover half of the pot with a lid, allowing steam to escape, but keeping the liquid boiling steadily.
Turn off the heat after 30 -45 minutes. You want to reduce the liquid, but don't let it reduce to the point where it is completely gone and the sauce starts to burn. Serve over hot white rice.
1/3 cup low-sodium soy sauce
1/3 cup white vinegar
3 Tbs brown sugar
1 Tbs minced ginger (I buy the bottled ginger or the one in the tube since I hate peeling and mincing my own fresh ginger)
1 Tbs minced garlic.
1/4 tsp black pepper (fresh ground is preferable)
water to cover the chicken
Place soy sauce, vinegar, brown sugar, ginger, garlic and ground pepper in a large saucepan.
Add the chicken thighs
Add water so that the thighs are barely covered in liquid.
Bring the pot to a boil. Lower the heat to medium. Cover half of the pot with a lid, allowing steam to escape, but keeping the liquid boiling steadily.
Turn off the heat after 30 -45 minutes. You want to reduce the liquid, but don't let it reduce to the point where it is completely gone and the sauce starts to burn. Serve over hot white rice.