Braised Chinese Chicken Thighs

1. Make the broth - simply mix all the broth ingredient together with 2 tsp of Chinese Takeaway seasoning and set aside
2. Remove the skin from the chicken thighs. Do not throw away, set aside
3. Season the chicken with salt and pepper
4. Heat a pan to medium - high with a little oil
5. Lightly brown the chicken thighs
6. Add the previously mixed broth mixture and cover tightly with a lid or foil and simmer for 35-45 minutes. Remove the lid for the last 10 minutes to allow the broth to reduce a little
7. While the broth cooks lets get the chicken skin underway
8. Pat dry the chicken skin and cook in a really hot oven or airfryer for 15-20 mins until blistered and dark.
9. Remove and place in a wire rack to cool and crisp. Coat with more Chinese Takeaway Seasoning.
10. Serve with rice, noodles or with pancakes instead of duck!
11. Garnish with the sliced spring onion and sprinkle on the sesame seed

Recipe Note

Always ensure your chicken reaches an internal temperature of 75C.