1. Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Caramelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt. 2. Add ginger and stir for about 10 seconds. 3. Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes. 4. Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you're using boned in whole thighs. If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough. 5. Garnish with scallion and serve with steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
