The tanginess of the vinegar mellows as it simmers, resulting in tender chicken thighs. This dish keeps well and is perfect for meal prep. Try this exquisite main dish that pairs perfectly with rice!
Ingredients
Main Ingredients (3-4 servings)
- Chicken Thighs 10 pieces (approx. 600g)
- Hard-boiled Eggs 4-5
- Bok Choy or Broccoli (as needed)
- Ginger 10g
- Garlic 1 clove
- Vegetable Oil (like vegetable oil or rice oil) approx. 2 tsp
Seasonings
- [A] Vinegar 100ml
- [A] Sugar 2 tbsp
- [A] Soy Sauce 3.5 tbsp
- [A] Water 100ml
- Salt 2 pinches
- Pepper
- Mustard Paste (to taste)
Steps
- Boil eggs to make hard-boiled eggs, then peel them.
- Lightly crush 10g ginger and 1 clove garlic with the flat side of a knife.
- Heat approx. 2 tsp vegetable oil, crushed ginger, and garlic in a large frying pan over medium heat.
- Once fragrant, add 10 chicken thighs and sear for about 2 minutes until browned.
- Flip the chicken thighs one by one and stir-fry until lightly browned all over.
- Sprinkle 2 pinches of salt and pepper all over, and toss lightly to coat.
- Turn off the heat temporarily, then add 2 tbsp sugar, 3.5 tbsp soy sauce, 100ml vinegar, and 100ml water.
- Gently stir the contents of the frying pan to dissolve the sugar.
- Return to medium heat and wait for the liquid to boil.
- Once the liquid boils, skim off any scum if necessary.
- Add the peeled hard-boiled eggs in between the chicken thighs.
- Cover with a piece of kitchen paper to create a drop lid, and simmer over medium-low heat for 10 minutes.
- After 10 minutes, remove the drop lid and return any liquid absorbed by the kitchen paper to the pan.
- Reduce the sauce further by simmering for another 3-5 minutes.
- Turn off the heat, and serve with boiled bok choy or broccoli, or other vegetables of your choice.
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