INGREDIENTS
6
chicken thighs (bone-in with skin)
4
garlic cloves, crushed
1
very thin slice ginger
1 1/2 tbsp
cornstarch mixed with 2 tablespoons (30 ml) water
4 tbsp
Japanese soy sauce
4 tbsp
mirin (Japanese Sweet Cooking Rice Wine)
4 tbsp
Japanese cooking sake
1/4 tsp
sesame oil
2 tbsp
white sugar
1 cup
water (250ml)
1 cup
medium grain Calrose rice