Soy Braised Chicken

Method

1. 1

   Pat the chicken quarters dry with paper towels and season lightly with salt and black pepper.

2. 2

   Heat a large, deep skillet or braising pan over medium-high heat. Sear the chicken quarters, skin-side down, for 4 to 5 minutes, or until golden brown. Flip and sear the other side for 2 to 3 minutes. Remove the chicken and set aside.

3. 3

   Drain excess fat, leaving about 1 tablespoon in the pan. Add the shallot, garlic, and ginger, and sauté for 2 minutes until aromatic.

4. 4

   Deglaze the pan with the mirin, scraping up any browned bits. Add the soy sauce, rice vinegar, orange juice, orange peels, and enough water to cover the chicken 3/4 of the way. Stir to combine.

5. 5

   Return the chicken to the pan, skin-side up. Cover with a lid, reduce the heat to low, and simmer gently for 30 to 40 minutes, until the chicken is tender and fully cooked (internal temperature should reach 74°C (165°F)/74°C).

6. 6

   Once the chicken is tender, remove the lid and increase the heat to medium-high. Simmer uncovered, stirring occasionally, until the braising liquid reduces to a thick glaze, about 10 to 15 minutes. Spoon the glaze over the chicken to coat.

7. 7

   Serve the chicken with the glaze drizzled on top and garnish with scallions.