Ingredients

The following ingredients have 5 Servings
  • 6 large bone-in chicken thighs
  • Salt
  • pepper
  • 1 two-inch piece of ginger, peeled and thickly sliced
  • 4 garlic cloves, sliced
  • 3 star anise
  • 4 scallions, 2 whole and 2 slivered
  • 3 tablespoons chopped cilantro
  • 1 jalapeño, thinly sliced, optional
  • 2 tablespoons roasted sesame oil
  • Lime wedges, for serving

Instruction

  • Season the thighs generously with salt and pepper. Put them in a pot and barely cover with cold water. Add the ginger, garlic, star anise and the two whole scallions. Bring to a gentle boil and skim any rising foam. Turn the heat to very low, cover, and cook at a bare simmer for 1 hour.
  • Transfer the thighs to a bowl to cool. Skim the fat from the surface of the cooking liquid. Over high heat, reduce the liquid by half, about 10 minutes, then strain it over the thighs. Cover and refrigerate several hours or overnight.
  • To serve, arrange the chicken on a platter, leaving some of the jellied broth clinging to the thighs. (Alternatively, the skin may be removed and discarded, and the meat pulled from the bone and shredded.)  Lightly sprinkle with salt and pepper. Top with slivered scallions, cilantro and, if you like, jalapeño slices. Drizzle with sesame oil and surround with lime wedges.