Red-Cooked Chicken Thighs

1. 1

   Season the chicken thighs with the Asian seasoning.

2. 2

   Heat a large Dutch oven over high heat.

3. 3

   Add the chicken and cook, turning, until brown on all sides, about 5 minutes.

4. 4

   With tongs, transfer to a plate.

5. 5

   Lower the heat to medium and add 1 cup of the green onions and cook until tender, about 1 minute.

6. 6

   Add the ginger and cook for 30 seconds.

7. 7

   Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil.

8. 8

   Lower the temperature and simmer for 20 minutes.

9. 9

   Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes.

10. 10

    Transfer chicken to a serving platter.

11. 11

    Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes.

12. 12

    To serve, spoon the rice into the center of each of 4 large plates.

13. 13

    Arrange 2 thighs on the rice and spoon the sauce over the chicken.

14. 14

    Garnish with the remaining 1/4 cup of green onions.

* Per serving · 4 servings · Values may vary.