Ingredients
4 chicken thighs
30 ml vegetable oil
1 onion, sliced
4 garlic cloves, minced
60 ml soy sauce
60 ml rice vinegar
300 ml chicken broth
1 tablespoon brown sugar
1 teaspoon ground ginger
2 spring onions, chopped
Method
Heat the vegetable oil in a large pan over medium-high heat.
Add the chicken thighs and cook them until brown on both sides.
Stir in the onion and garlic, cooking until they soften.
Pour the soy sauce, rice vinegar, chicken broth, and brown sugar into the pan.
Sprinkle the ground ginger on top and then let it simmer for 25 minutes.
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