Prevent your screen from going dark
Makes 6 servings 1x
In a 10-inch saucepan, combine the shoyu, brown sugar, ginger, garlic, scallions, and sesame oil. Stir over medium heat until the sugar is dissolved. Just as the mixture starts to boil, remove from the heat.
Once the mixture has cooled, place the chicken thighs into a large resealable plastic bag and pour the marinade over the chicken. Seal and marinate in the fridge for 2 hours, or overnight for the best flavor.
In a large pot or Dutch oven, combine the chicken (with marinade), pepper, and chicken broth and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook at a bare simmer until the chicken is tender and cooked through, 35 to 45 minutes, flipping the thighs in the sauce every 10 minutes or so. (If you’re using a slow cooker, cook on the low setting for 4 to 5 hours, until it’s thoroughly cooked but not falling apart into strands.)
Remove the chicken from the pot and set aside. If you like, you can remove and discard the chunks of ginger, garlic, and scallion with a slotted spoon or spider strainer. Raise the heat and bring the sauce to a boil. In a small bowl, whisk the cornstarch with 2 tablespoons cold water to form a slurry, then slowly stir into the boiling sauce. Continue stirring until the sauce has thickened, 1 to 2 minutes.
Remove from the heat, return the chicken to the pot, and serve warm with scallion rice.