Soy Sauce Chicken Thighs With Chinese Rose Wine

• 2 pounds chicken thigh
• 1 stalk green onion
• 3 slices ginger
• 1 star anise
• 1 teaspoon fennel seeds
• 1 stick cinnamon
• 1/4 cup soy sauce
• 1/4 cup dark soy sauce
• 1 1/2 cups water water to total soy sauce ratio is 3:1
• 2 1/2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon salt for seasoning

1. 1. Season the chicken with salt and rose wine. Julienne the bottom end of the green onion. Mix the soy sauce, dark soy sauce, and brown sugar. Dilute the mixture with water.
2. 2. Heat the skillet with oil and dry spices (ginger, star anise, cinnamon stick, and fennel seeds) with medium high heat until fragrant. Place the chicken thighs with skin down. Close the lid and cook for 5 minutes or until golden. Flip the chicken thighs and cook with closed lid for another 5 minutes.
3. 3. Pour in the soy sauce mixture. Simmer in medium-low heat for 10 minutes. Flip the chicken thighs and continue to simmer for another 10 minutes..
4. 4. For enhanced flavor and aesthetic, brush a layer of sesame oil on the skin and add julienned green onions before serving.

chicken thigh, onion, ginger, anise, fennel seeds, cinnamon, soy sauce, soy sauce, water water, brown sugar, vegetable oil, salt

Taken from www.yummly.com/recipe/Soy-Sauce-Chicken-Thighs-with-Chinese-Rose-Wine-1672776 (may not work)