Shoyu Chicken with Stir

Season chicken thighs generously on all sides with salt and black pepper.

On a hot, preheated grill or large pan, sear the chicken thighs on both sides until golden brown and crispy.

In a large roasting pan, prepare the shoyu sauce by combining soy sauce, water, and brown sugar.

Add the chopped garlic, chopped ginger, and chopped scallions to the sauce.

Pour in the rice wine vinegar and stir everything together until the sugar begins to dissolve.

Transfer the seared chicken thighs directly into the shoyu sauce mixture in the roasting pan.

Bring the mixture to a simmer over low heat and cook for 45 to 60 minutes, until the chicken is very tender.

While the chicken simmers, prepare the bok choy. Heat cooking oil in a large wok or disc grill over high heat.

Add the garlic ginger paste and stir-fry for 30 seconds until fragrant.

Add the chopped bok choy and stir-fry until it begins to wilt.

Season the bok choy with Shaoxing wine, black vinegar, light soy sauce, dark soy sauce, and MSG. Toss to combine.

Pour in the chicken stock, cover with a lid, and let it steam for 2-3 minutes until the bok choy is tender-crisp.

To serve, place a scoop of cooked jasmine rice on a plate. Add a portion of the stir-fried bok choy to the side.

Place a shoyu chicken thigh on top of the rice and spoon a generous amount of the braising liquid over everything.

Garnish with fresh sliced scallions and sesame seeds before serving.