HK Onion Chicken by Amy + Jacky

– 4 (1.5 lb, 680 g) chicken thighs (bone-in, skin-on)
– 1 (210 g) medium onion (sliced)
– 2 (8 g) garlic cloves (chopped)
– 1 cup (200 g) frozen mixed vegetables
– 1/2 cup (125 ml) unsalted chicken stock
– 1 tablespoon (14.5 g) unsalted butter
– 1 tablespoon + 1 teaspoon (20 ml) regular soy sauce
– 1 tablespoon (15 g) tomato paste
– 1 teaspoon (5 ml) Worcestershire sauce
– 1 teaspoon (5 g) sugar
– Salt + black pepper
– 1 cup (230 g) Jasmine rice
– 1 cup (250 ml) cold water
– 2.5 tablespoons (22.5 g)cornstarch
– 3 tablespoons (45 ml) cold water

Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min