Ingredients:

  • 4 cups low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 4 whole star anise
  • 1 tablespoon ginger, minced
  • 4 garlic cloves, minced
  • 1.5 pounds bone-in chicken thighs, skin-on
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • Fresh cilantro, for garnish

Instructions:

  1. In a bowl, combine chicken broth, soy sauce, rice vinegar, star anise, ginger, and garlic. Set aside.
  2. Heat vegetable oil in the pot over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown (about 4-5 minutes). Flip and sear the other side for another 3-4 minutes. Remove and set aside.
  3. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes.
  4. Return chicken to the pot, pour in the braising liquid, and bring to a simmer. Cover and reduce heat to low. Braise for 1 hour or until chicken is tender and cooked through.
  5. Remove the chicken from the pot, skim off excess fat from the surface of the braising liquid. Serve chicken with the braising liquid, garnished with fresh cilantro.