Ingredients
F
For the Soy Braised Chicken
b
8 bone in chicken thighs
s
1 shallot, halved
b
1 bulb garlic, halved
p
1 inch piece ginger, sliced
m
1 ½ c mirin
w
water (or chicken stock)
r
½ cup rice vinegar
s
¾ c soy sauce
o
2 oranges (juiced + a few peels)
S
Scallion for garnish
F
For the Smashed Cukes
E
1 English cucumber
c
½ c chopped cilantro
s
2 tbsp sesame oil
r
¼ c rice vinegar
S
Salt to taste
B
Black pepper to taste
Directions
1
For the Soy Braised Chicken
b
8 bone in chicken thighs
S
Salt to taste
B
Black pepper to taste
1
Pat the chicken quarters dry with paper towels and season lightly with salt and black pepper.
b
8 bone in chicken thighs
S
Salt to taste
B
Black pepper to taste
2
Heat a large, deep skillet or braising pan over medium-high heat. Sear the chicken quarters, skin-side down, for 4 to 5 minutes, or until golden brown. Flip and sear the other side for 2 to 3 minutes. Remove the chicken and set aside.
b
8 bone in chicken thighs
3
Drain excess fat, leaving about 1 tablespoon in the pan. Add the shallot, garlic, and ginger, and sauté for 2 minutes until aromatic.
s
1 shallot, halved
b
1 bulb garlic, halved
p
1 inch piece ginger, sliced
4
Deglaze the pan with the mirin, scraping up any browned bits. Add the soy sauce, rice vinegar, orange juice, orange peels, and enough water to cover the chicken 3/4 of the way. Stir to combine.
m
1 ½ c mirin
s
¾ c soy sauce
r
½ cup rice vinegar
o
2 oranges (juiced + a few peels)
w
water (or chicken stock)
5
Return the chicken to the pan, skin-side up. Cover with a lid, reduce the heat to low, and simmer gently for 30 to 40 minutes, until the chicken is tender and fully cooked (internal temperature should reach 165°F/74°C).
b
8 bone in chicken thighs
6
For the Smashed Cukes
1
While the chicken braises, prepare the smashed cucumbers: cut the cucumber in half lengthwise and scoop out the seeds. Place the cucumber halves cut-side down on a cutting board, then use the flat side of a knife or rolling pin to lightly smash them until they crack. Cut into bite-sized pieces. In a bowl, toss the smashed cucumbers with the chopped cilantro, sesame oil, olive oil, rice vinegar, salt, and black pepper. Adjust seasoning to taste.
E
1 English cucumber
c
½ c chopped cilantro
s
2 tbsp sesame oil
r
¼ c rice vinegar
S
Salt to taste
B
Black pepper to taste
2
Once the chicken is tender, remove the lid and increase the heat to medium-high. Simmer uncovered, stirring occasionally, until the braising liquid reduces to a thick glaze, about 10 to 15 minutes. Spoon the glaze over the chicken to coat.
3
Serve the chicken with the glaze drizzled on top and garnish with scallions.
S
Scallion for garnish
