About this recipe

Ingredients

• 🍗 600 g chicken thighs, bone-in, skin-on (21 oz)
• 🧄 3 garlic cloves, smashed
• 🫚 15 g fresh ginger, sliced (1 tbsp)
• ⭐ 1 star anise
• 🌾 60 ml light soy sauce (4 tbsp) glutensoy
• 🧂 30 ml dark soy sauce (2 tbsp) glutensoy
• 🍯 20 g brown sugar (1 tbsp)
• 💧 250 ml water (1 cup)
• 🥬 200 g baby bok choy (7 oz), halved
• 🍚 Steamed jasmine rice, for serving

Preparation

• 1 In a pot, combine water, both soy sauces, sugar, garlic, ginger, and star anise. Bring to a boil.
• 2 Add chicken thighs, cover, and simmer for 25 minutes. Flip once halfway.
• 3 Blanch bok choy in boiling water for 1–2 minutes, then drain.
• 4 Remove chicken and let rest. Boil sauce for 2–3 minutes to thicken slightly.
• 5 Serve chicken over rice with bok choy. Drizzle sauce on top 🍛.

Timing details

Nutrition

Estimated values per serving.

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