Soy Sauce Chicken

The classic Cantonese chicken dish called see yao gai was the starting point for this recipe. The traditional technique involves carefully cooking a whole chicken on the stovetop in a wok, but to simplify and streamline, we opted to use bone-in thighs and roast them on a baking sheet in the oven. Our version boasts the same lacquered mahogany finish of a wok-cooked bird, but with the added bonus of nicely crisped skin (the skin on traditional versions remains soft). We like to serve this with jasmine rice and steamed or stir-fried bok choy.