|160 ml||vinegar — rice wine|
|125 ml||soy sauce|
|45 ml||brown sugar|
|60 ml||sesame oil|
|4||garlic — cloves, crushed|
|4-5 cm||fresh ginger — finely grated|
|6-8||chicken — thighs|
|200 g||bok choy — quartered|
the oven to 190°C.
1. Whisk the vinegar, soy sauce,
honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan
over medium heat and bring to the boil. Reduce the heat and allow to simmer for
about 5 minutes while stirring occasionally until the sauce thickens. Remove
from the heat and allow to cool slightly.
2. Put the
chicken thighs on a baking sheet or in an ovenproof dish. Pour enough of the
sauce over the chicken to coat evenly. Bake, skin side down, for 30 minutes.
3. Turn the
chicken and bake for another 15 minutes.
4. Put the oven on the grill setting.
Turn the chicken skin side up and tuck the bok choy among the thighs. Grill for
2-3 minutes or until browned, and serve.