Soy Sauce Chicken

Pat the chicken thighs dry with paper towels.

Place the skin‑on chicken thighs in a large, heavy‑bottomed pot.

In a mixing bowl, combine 1 cup soy sauce, 0.5 cup dark soy sauce, 0.5 cup cooking wine, 0.5 cup brown sugar, 4 slices ginger, 4 crushed garlic cloves, and the cut green onions; add the cinnamon stick and bay leaf if using, and stir until the sugar dissolves.

Pour the sauce mixture over the chicken, turning the pieces to coat evenly. Cover the pot and refrigerate for at least 30 minutes, or overnight for deeper flavor.

Remove the pot from the fridge, add 4 cups water, and bring the contents to a rolling boil over medium‑high heat.

Once boiling, reduce the heat to low, cover, and let the chicken simmer gently at a low simmer (about 180°F / 176°F) for 25–30 minutes, until the meat is tender.

Turn off the heat and let the pot remain covered for an additional 5 minutes to allow the flavors to meld.

Uncover the pot, increase the heat to medium‑high, and reduce the cooking liquid by half, about 5 minutes, until it becomes a glossy glaze.

Return the chicken to the pot, toss to coat with the reduced glaze, and let it sit for 2 minutes to absorb the sauce.

Transfer the chicken to a serving platter, drizzle any remaining glaze over the top, and serve with steamed rice and your favorite vegetable side.