600g chicken thighs, bone-in and skin-on
1 tbsp vegetable oil
125ml dark soy sauce
3 spring onions, sliced into rings salad, noodles or rice, to serve (optional)
1 Heat a 2-3-litre clay pot or flameproof casserole over a medium-high heat, and fry the chicken in the oil for 5 mins, browning all over. Remove the chicken to a plate and discard the oil, except for 1/2 tbsp.
2 Return the chicken to the pot, add 2 tbsp freshly ground black pepper, the soy sauce and 125ml water, and stir to coat each piece well. Bring to the boil, then turn the heat down to medium-low, put a lid on the pot and simmer for 40 mins, turning the chicken once during cooking. Sprinkle with the chopped spring onions and serve hot with salad, noodles or rice, if you like.