Cool nights bring out the braiser in me. This is one of those classic Chinese dishes that will quickly become a favorite in your house. The best part is that the prep takes five minutes, and the dish will go from fridge to table in under an hour. Serve the chicken with any sautéed or steamed green vegetables, a bowl of roasted carrots or rutabagas, and some short-grain Asian rice. This is my wife Rishia's favorite dinner in our home. I hope you like it too.
One-Pot Chinese Chicken with Master Sauce
8-10 chicken thighs
1 c. sake
2 golf ball–sized nuggets of fresh ginger, julienned
1/3 c. soy sauce, I use Yamasa from Japan for cooking
1/3 c. Chinese yellow rock sugar or brown sugar
4 dried hot chilies
1/4 c. oyster sauce
2 T. hoisin sauce
4 cloves of star anise
2 cinnamon sticks
1 bunch scallions, cut in 1-inch lengths
Place 14-inch sauté pan over high heat. Add chicken and dry-sear to lightly brown chicken on skin side. Add remaining ingredients and bring to a simmer. Cook, covered, for 10 minutes. Uncover, and simmer until pan is almost “dry,” tossing frequently to coat thighs. Serve, garnishing with fresh scallion shavings, cilantro sprigs, and toasted sesame seeds.