Heat the oil in a large saute pan over medium-high heat.
When the oil is hot add the chicken thighs, skin-side down, into the pan. Cook, without moving the chicken thighs, until the skin is browned, around 8 minutes.
Transfer the chicken to a plate (its ok if some of the skin gets stuck to the pan) and set aside.
Add the soy sauce and ginger to the pan and use a wooden spoon or spatula to scrape any bits of skin off the bottom of the pan.
Place the chicken back in the pan then pour in just enough water to barely cover the chicken thighs and bring to a boil.
Reduce the heat to medium-low and simmer, uncovered, for 20 minutes.
Flip the chicken thighs and continue to simmer for 15 minutes.
Increase the heat back up to medium and cook about 10 more minutes or until the chicken is tender and cooked through.
Transfer the chicken thighs to a serving plate then carefully remove the skin and discard.
Spoon some of the liquid from the pan over the chicken thighs and serve.
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