This recipe was taken from the October 2013 issue of Bon Appetit magazine. Dark meat chicken is pan-seared in vegetable oil. Whole garlic cloves follow. The pan is de-glazed with water and brown sugar, then rice vinegar, soy sauce and chicken broth are added. Fresh ginger is added to the broth once it reaches a boil, and then the chicken and garlic cloves go back in the pan to braise.
Once the chicken is done, it is removed and the broth is boiled until it becomes a glaze. The glaze is very rich and sweet. Goes well with the dark chicken. Top with scallions and serve over steamed white rice.