Ingredients:

  • 3 tbsp toasted sesame oil
  • 4 oz fresh ginger, peeled and thinly sliced into matchsticks
  • 4 cloves garlic, smashed
  • 2 lbs bone-in, skin-on chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 1/4 cup Chinese cooking wine
  • 1 tsp sea salt
  • 1 tbsp honey
  • 2 stalks spring onion, cut into 2-inch lengths
  • 1/2 tsp white pepper

Instructions:

  1. Heat the sesame oil in your large pot over medium heat. Add the ginger matchsticks and garlic, stir frying for 3-5 minutes until the aroma is nutty and the ginger looks pale golden.
  2. Crank the heat to medium high. Place chicken thighs skin side down and sear for 4-6 minutes per side until the skin is golden and sizzles loudly.
  3. Stir in the cooking wine. Let it bubble for 60 seconds until the sharp scent of alcohol mellows out.
  4. Pour in the bone broth until the chicken is completely submerged.
  5. Bring the liquid to a gentle boil, then immediately reduce the heat to low.
  6. Use your spoon to skim off any gray foam from the surface Note: This ensures a silky, clean taste.
  7. Cover the pot and simmer on low for 1 hour until the chicken easily pulls away from the bone.
  8. Stir in the sea salt, white pepper, and honey.
  9. Toss in the spring onion lengths and simmer for a final 5 minutes until the onions are wilted but still green.