Ingredients
The following ingredients have 4 Servings
- ½ cup best quality soy sauce
- 2 cloves of garlic, minced
- 1 tablespoon microplaned fresh ginger
- 2 teaspoons toasted sesame oil
- 2 tablespoon rice wine vinegar
- 2 tablespoons brown sugar
- Zest of 1 orange
- 2 teaspoons 5 spice powder (easily found in most grocery stores or online)
- Dash of favorite hot sauce
- sesame oil
- chicken thighs
Instruction
- Preheat oven to 325 or Slow cooker to HIGH Place all the ingredients for the braising liquid in a mixing bowl and stir to combine. Heat a sauté pan over medium-high heat. Lightly coat the pan with toasted sesame oil. Brown the thighs, skin side down, until very dark and caramelized. Transfer the thighs to a Dutch oven or slow cooker. Add the braising liquid and cover. Cook in the oven for 45 minutes or in the slow cooker for 3 hours or until done. Serve with Miso and Shiitake Wild Rice Cakes. Spoon braising liquid over the chicken and cakes. Garnish with sliced scallions and cashews.
