4 pounds chicken thighs (about 8)

2 T. Asian seasoning (Toasted Sesame Seeds, Salt, Onion, Garlic, Thyme, Red Pepper, Coriander, White Pepper, Lemon Grass and Cilantro)

1 1/4 C. chopped green onions

2 T. minced ginger

4 C. chicken stock

2 C. water

1 C. soy sauce

1/2 C. Chinese wine or medium-dry Sherry

2 T. rice wine vinegar

4 (3-inch) cinnamon sticks

4 whole star anise

4 tsp. cornstarch dissolved in 8 tsp. water

 

Season the chicken thighs with the Asian seasoning. Heat a large Dutch oven over high heat. Add the chicken and cook, turning, until brown on all sides, about 5 minutes. With tongs, transfer to a plate. Lower the heat to medium and add 1 C. of the green onions and cook until tender, about 1 minute. Add the ginger and cook for 30 seconds. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil. Lower the temperature and simmer for 20 minutes. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes. Transfer chicken to a serving platter. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes. To serve, spoon the rice into the center of each of 4 large plates. Arrange 2 thighs on the rice and spoon the sauce over the chicken. Garnish with the remaining 1/4 C. of green onions.