Why This Recipe Works
We modified the traditional recipe to produce a dish that remains true to its Asian roots but can easily be made in an American home kitchen. By calling for boneless, skinless chicken thighs, we eliminated the need to butcher a whole chicken with a cleaver. We also thinly sliced the scallions and ginger and halved the garlic cloves instead of mincing them to deliver balanced flavors and textures. We scaled the volume of the liquids to less than one-third the amount called for in the original recipe, using just ⅓ cup each of soy sauce and dry sherry, our substitute for rice wine, and cutting down the sesame oil to just a tablespoon of the toasted kind, which we added at the end. For deep flavor, we marinated the chicken in the soy sauce and sherry along with a touch of brown sugar. Finally, skipping browning allowed the chicken and the sauce to cook in about 30 minutes, making this recipe a viable weeknight choice.