Description

Ingredients

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

Preparation

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

Total Time

Nutritional Value

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