A post for the boys.
I, the vegetarian, taught Señor Chompy how to cook chicken. I didn’t eat it, but Chompy declared it was the best thing he’d tasted in months. That boy is prone to embellishment. Start with everything in the pot pictured above. That’s 6 chicken thighs, a glass of beer or hard cider, a splash of soy sauce, and three green onions, chopped. “Skim” the chicken thighs by dousing them in boiling water. This cleans them of a little fat and any blood. Seriously, raw meat gives me the creepers jeepers.
Drain the water and add beer, soy sauce, brown sugar, and green onions. See how the beer is starting to foam already from the heat? That’s what will tenderize this chicken.
Save some green onions! Boys always forget this step.
Voila! One pot chicken, courtesy of your tree-hugging vegetarian. Sorry, chickens. Go to town, carnivores. Btw, if you’re a bit of a loose vegetarian like me (I don’t eat meat but I’ll eat anything it’s cooked with so as not to trouble my parents or dinner hosts), the sauce is super nummy spooned over a bowl of rice. This is what we feed picky toddlers in Chiner.
- Bring a medium-sized pot of water to a boil, place chicken thighs in the boiling water, and cover with a lid for 1 minute.
- Drain the water and return the chicken thighs to the pot. Add beer, soy sauce, brown sugar, and green onions. Reserve a small handful of the green onions for garnish.
- Keep the heat on high until the liquid begins to bubble, then reduce to medium-low heat and cover. Simmer the chicken for 25 minutes, flipping each thigh once or twice to cook evenly. Uncover and continue to simmer for 5 more minutes to allow the sauce to reduce a little.
- Serve hot with a few spoonfuls of broth and a sprinkling of green onions over steamed rice.