Ingredients

• 2 lbs chicken thighs
• 4 garlic cloves (minced)
• 2 tbsp dark soy sauce
• 2 tbsp soy sauce
• 1 tbsp 5-spice
• 1/3 tsp MSG
• 1/2 tsp sugar
• 1 tsp black pepper
• 1 tbsp garlic powder
• 2 tbsp oil

Procedure

1. Marinate the chicken thighs with all the seasonings (except oil) and minced garlic in a bowl. Marinate for at least 1 hour.

2. Bring a wok or cast-iron skillet with 2 tbsp of oil to high heat.

3. Sear the skin side of the chicken thighs for 1 minute, then flip.

4. Add the remainder of the marinade into the wok/skillet and add enough water until you reach half the chicken thighs.

5. Bring the liquid to a boil, then reduce to a simmer.

6. Continue to simmer for another 30 minutes. Remember to flip the chicken thighs every 5 minutes.

7. After 30 minutes, the liquid should heavily reduce and thicken. Turn off the heat and allow the chicken to rest before serving.

8. Serve the braised chicken with red rice and cucumbers, tomatoes.