Yellow Chicken Stew with Ginger and Garlic

8 medium bone-in, skin-on chicken thighs (approximately 3 lbs)
One whole head of garlic, peeled and thinly sliced (approximately 1/2 cup, lightly packed)
Fresh ginger (the younger, the better), peeled, sliced, and julienned (approximately 2 cups, lightly packed)
One medium white or yellow onion, peeled and cut lengthwise into ½-inch slices
1/4 cup light soy sauce (or Thai Golden Mountain seasoning sauce — the one with the green cap)
3 tablespoons fish sauce or 2 teaspoons salt
1/4 cup, packed, light brown sugar
1/4 cup Chinese cooking wine or brandy
2 tablespoons ground turmeric
1 teaspoon ground coriander
1 tablespoon cornstarch or tapioca starch
1/2 teaspoon ground black pepper
1 cup water

Set a large skillet or saute pan over medium-high heat. When the pan is hot, add the chicken thigh, skin side down. Leave the chicken alone until you get a good sear on the skin side.

In the meantime, quickly whisk together the remaining ingredients except the ginger, garlic, and onion.

Once the chicken is browned on the skin side (it doesn’t have to be cooked through), flip them so that the skin side is now on top. Drain off the excess fat.

Scatter the julienned ginger and sliced garlic on top of the chicken and pour the seasoning mixture over the chicken. Reduce the heat to medium and close the lid. Forget it for about 20 minutes (see instructions in the post on how you need to give the stew a stir if you’re not using a heavy-bottomed pot).

Add the sliced onion into the skillet, close the lid, and let the stew cook for another 20 minutes.

Serve warm over steamed rice.

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