3 lbs chicken thighs
1 teaspoon salt
2 tablespoons dark soy sauce
1/4 cup minced fresh ginger
3 tablespoons oil
2 teaspoons lemon zest
3 tablespoons gin
1/4 cup lemon juice
1/3 cup chicken broth
1 teaspoon sugar
1 tablespoon sesame oil
1 teaspoon cornstarch
Salt
Debone chicken thighs if desired. Leave skin on. Combine salt, soy sauce, and gin. Rub over chicken thighs. Cover and marinate in refrigerator for 3 hours. In a small saucepan, combine minced ginger with 1/4 cup water. Simmer until water is reduced by half, about 3-4 minutes. Strain and discard ginger. In a wok, heat ginger water and oil. Remove chicken pieces from marinade; reserve marinade. Add chicken pieces to wok and cook over medium heat until browned, 5-7 minutes. Add reserved marinade, lemon zest, lemon juice, chicken broth, sugar, and sesame oil. Bring to a boil, reduce to a simmer, and cook chicken until tender, 15-20 minutes. Remove to a platter and keep warm. In a small bowl, dissolve cornstarch in 2 tablespoons cold water. Add to sauce, return to a boil, and cook, stirring, until sauce thickens, 1-2 minutes. Season with salt to taste, pour over chicken, and serve.
NOTE:
I like to use all parts of the chicken, not just thighs. Also, white cooking wine is good if no gin is on hand.