1 cup of soy sauce
1/2 cup of rice vinegar (I also added 1/2 cup white wine)
4 cloves of garlic crushed and minced
4-6 green onions chopped
5 Tbsp of brown sugar
1/2 tsp of fresh ground pepper
2 tbsp of parsley (fresh chopped if available)
Brown Rice
Directions: Place your chicken thighs in a deep pan that also has a lid. Over medium heat pour in the soy sauce, and rice vinegar and then add the brown sugar, garlic, 2-3 chopped green onion, parsley and pepper. Toss the chicken pieces around a little bit so that they are coated with the liquid. Cover and allow the chicken to cook for about 45 minutes or until they are done. As this is cooking you will notice that the liquid will start to caramelize nicely on the skin and in the pan. If you notice that the liquid is cooking much faster than the chicken just lower your heat setting. Do not cook this any higher than a medium temperature. It should caramelize and not burn. When the chicken is done remove, add a little extra chopped scallions and parsley to the top and serve. This recipe makes extra sauce to pour over the rice.
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