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Ginger Chicken
This savory ginger chicken cooks down into a rich, deeply flavored main course. Bone-in chicken thighs simmer gently in a straightforward broth of soy sauce, water, chopped onion, and plenty of ground ginger until fall-apart tender. The slow cooking process creates a comforting sauce that begs to be spooned over a warm bowl of rice. It is an ideal hands-off dinner for busy weeknights.
Ingredients
- 6 to 8 chicken thighs
- 1/2 to 1 onion, chopped
- 1 c. low-sodium soy sauce
- 1 c. water
- 3 T. ground ginger, or to taste cooked rice
Instructions
- 1Place the chicken thighs, chopped onion, soy sauce, water, and ground ginger into a Dutch oven. Heat the pot over medium-high until the liquid reaches a boil, then lower the heat to a gentle simmer. Cover with a lid and cook for one hour, or until the chicken is completely cooked through and the juices run clear.
- 2Monitor the liquid level while the chicken simmers, pouring in a splash of extra water if the sauce reduces too much. Once the chicken is tender, portion it into bowls and serve warm over cooked rice.