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Yields: 6 servings Prep time: 15 min Cook time: 45 min |
Ingredients: |
| CAST IRON SAUTE SKILLET (4 QT.) | ID 21 STAINLESS STEEL SAUCEPAN (2 QT.) | STAINLESS STEEL SOLID SPOON |
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1. Preheat oven to 425º F. Prepare rice by boiling 4 cups water over high heat in 2 Qt. Saucepan. Once boiling, add uncooked rice and cover. Reduce heat to low and cook until all water is absorbed.
2. Heat oil in Saute Skillet over medium heat. Salt and pepper chicken thighs.
3. Once oil is hot, add chicken to pan. Cover and cook for 6 minutes over low-medium heat.
4. Flip and cook for another 6 minutes. Remove from heat and set aside. Use spoon to scrape off bits from bottom of pan.
5. Make sure heat is set to low. Add ginger and garlic. Cook for 3 minutes.
6. Add the quartered shallots and cook for another 2 minutes.
7. Increase heat to medium and pour in wine. Cook until reduced by half (about 5 minutes.)
8. Add soy sauce, sugar and ½ cup warm water. Bring to a boil, cook for another 5 minutes and then add chicken back to pan.
9. Place in oven uncovered and cook for 30 minutes.
10. Serve chicken over rice and garnish with sliced green onions and sesame seeds.
