Ingredients:

8 skin-on, bone-in chicken thighs (about 3 pounds)

1 pinch freshly ground black pepper, plus 1 tablespoon, divided

 1/4 cup soy sauce, plus 3/4 cup, divided

 2 tablespoons canola oil

 1 cup unseasoned rice vinegar

1 tablespoon raw sugar (Demerara sugar will also work)

1 head garlic, cloves peeled, sliced thinly (about 15 cloves)

4 bay leaves

1 pinch red chile flaks

3 cups steamed white rice (for serving)

4 scallions greens or small bunch of chives, thinly sliced on a diagonal (for serving)

Directions:

Heat oven to 350° F. Season chicken thighs with 1/4 cup soy sauce and black pepper.

Heat oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the chicken, skin-side down, until the skin starts to brown and caramelize, about 5 minutes.

Flip the chicken skin-side up. Add 3/4 cup soy sauce, rice vinegar, sugar, garlic, 1 tablespoon black pepper, bay leaves, red chile flake, and 1/2 cup water; bring to a simmer. Cover Dutch oven and transfer to the oven and braise until chicken is cooked through, but not falling apart, about 45 minutes. At this point, the garlic will also be very tender and there will be some chicken fat on the surface.

Remove the lid and continue to braise in the oven, uncovered, until the meat is very tender and the liquid has reduced to more of a glaze, about 15 to 20 minutes more. Remove from the oven and skim the surface of the liquid to remove some of the fat that has accumulated.

Serve the chicken over rice. Spoon extra sauce on top, if you like, then sprinkle with scallions.    

Nutritional Information: