Ingredients

• 3–4 lbs bone-in chicken thighs or drumsticks

• 3 large russet potatoes, cut into big chunks

• 1 large onion, sliced

• 5 cloves garlic, smashed

• 1 thumb-size piece fresh ginger, sliced

• ⅓ cup soy sauce

• 2 tbsp dark soy sauce (for color — optional but great)

• 2 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tbsp sugar (brown or white)

• 1 tsp sesame oil

• 3 cups chicken broth or water

• 2 tbsp neutral oil

• Optional: dried red chilies or star anise for extra aroma

🍲 Instructions

1. Heat the Platinum 12-QT
   Place your Platinum pot over medium heat and add the oil. Once warm, add garlic and ginger and let them sizzle until fragrant — your kitchen should already smell amazing.

2. Brown the chicken
   Add the chicken pieces skin-side down. Let them sear until lightly golden. Don’t rush this step — flavor lives here.

3. Build the sauce
   Stir in soy sauce, dark soy, oyster sauce, hoisin, sugar, and sesame oil. Toss everything until the chicken is glossy and coated.

4. Add the comfort
   Add onions, potatoes, and broth. Give it a gentle stir. The pot should feel full and generous — this is where the 12-QT shines.

5. Slow simmer magic
   Bring to a light boil, then reduce to low. Cover and simmer for 35–45 minutes, stirring occasionally, until:

   • Chicken is tender

   • Potatoes are soft and soaked in sauce

   • Broth has turned rich and silky

6. Final cozy touch
   Remove the lid for the last 5–10 minutes to thicken the sauce slightly.