This recipe for strawberry pound cake is one you should tell your mother about.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 1 cup white sugar
- 1 cup soy sauce
- 1 cup water
- ¼ cup minced garlic
- ¼ cup minced fresh ginger
- 5 pounds bone-in chicken thighs with skin
- ¼ cup chopped green onions
Instructions
- Combine sugar, soy sauce, water, garlic, and ginger into a large stockpot over medium heat; stir until sugar dissolves.
- Add chicken thighs and bring to a boil. Simmer, turning the chicken thighs with tongs every 5 minutes, until the sauce is a rich, brown glaze and the chicken is no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove pot from the heat and let cool 10 minutes.
- Transfer chicken thighs to a platter; sprinkle with chopped green onions.
Nutrition Facts
| Calories | 564 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 1 g |
| Protein | 47 g |
| Saturated Fat | 8 g |
| Sodium | 1941 mg |
| Sugars | 26 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
It was good. Once the chicken was close to done, I took the thighs out of the pot, and put them into shallow baking dish. Broiled them on high for a few minutes while the sauce reduced in the pot.
I prefer a bit more spice, thankfully it’s easier to add more than to try and remove it 🙂 I saw someone mentioned the following in the comments… “I’m curious if anyone has reused brine / broth. Any bacterial growth should be boiled off anyway if that’s a concern. I have used it a few times and kept the it for about 2-3 weeks without any noticeable change in taste or having any visible mold growth.” I have and do reuse broths and brines. The brines are less dangerous to reuse than the broths because they are generally an inhospitable place for most things already, which is why we are able to use them for specific fermentation. Broth on the other hand, you should be very careful with. “Any bacterial growth should be boiled off anyway if that’s a concern” That simply isn’t true. Clostridium botulinum and other bacteria responsible for the bostulism toxin will die off at around boiling, but their endospores and pre-formed toxins may remain viable even after spending hours in a rolling boil. The endospores can become activated and continue growing at temps as high as 250F. Commercial canning (and at home pressure canning) can reach high enough temps to resolve this but even commercial heat pasteurization (including vacuum sealing at the same time) isn’t sufficient. So, you can extend the useful time period for broths but you should pay extra attention to cleanliness and temps of any such carryover.
We love this recipe and I make it fairly often. I serve it with rice or mashed potatoes. It is just the two of us now, so I half the recipe and use 4 chicken thighs, which gives us two meals. So good.
Very easy to make this delicious meal, even for novices like me.
Yummy recipe
This is now in my regular rotation. Delicious and easy.
This is missing five spice or star anise which adds another dimension of flavour. My concoction make no use of vinegar but I’ll try it. I’m curious if anyone has reused brine / broth. Any bacterial growth should be boiled off anyway if that’s a concern. I have used it a few times and kept the it for about 2-3 weeks without any noticeable change in taste or having any visible mold growth.
Delicious! Reminds me of general Tso chicken without the heat. May have to spice it up next time.
I truly Enjoyed it
Loved this recipe – excellent flavor and consistency of sauce. I followed other reviewers’ advice and added 1 more cup of water and used 3/4 cup brown sugar and 3/4 cup white sugar. Will make this a lot!!
Great recipe!! Easy and delish.
Followed recipe directions exactly but used 1/2 C white and 1/2 C brown sugar, instead of all white sugar, and added a couple sprinkles of chili pepper powder to add some heat as some reviews had said it was too sweet. I don’t think it would have been too sweet without but it was quite good with it. Would be great either way.
Great recipe and the family loved it! Will definitely make it again.
Love this chicken! I’ve made it multiple times, and it never disappoints.
It was delicious and a big hit with my family. I added a splash of wine and threw the chicken in an oven safe dish & baked for the last 15 min, drizzling sauce over it every 5 min. I tossed my rice in the left over sauce which seemed to be loved even more than the chicken itself! Will definitely be making this again. Thx for sharing 🙂
I followed this recipe exactly and it was delicious!!!! I did place the chicken in the oven for about 5 min to BROIL, just to get a litttle crispness to the chicken skin, then topped it with the green onions. DELICIOUS!
I did half the recipe for my family of 4 (5 thighs). 3/4 c each of water and low sodium soy sauce, 3 good size cloves of garlic in my garlic press, didn’t have fresh ginger so used 1/2 Tbs of ground ginger. Ran out of white sugar so used 1/2c of light brown sugar. Sauce thickened up nicely. Family loved it! Even my picky eater 7 yr old said ” it’s delish!” Only downfall for me is the turning every 5mins, but if you don’t it most likely will burn.
I removed the skin for a less greasy meal. I also used 2 cups of water – nothing wrong with extra sauce! Easy & outstanding!
New family favourite! So easy and so delicious. Thanks for sharing!
This recipe is fast, declicious especially with some rice. I served crushed peanuts on top and it was delicious.
Loved it’s just up the water 2 cups as suggested and I boiled it (1/2 chicken ) for 45mins.