Liu Ying Hsien learned this four-ingredient recipe from his mother in India. I love it because each ingredient packs a powerful punch. Coat bone-in, skin-on chicken thighs in dark soy sauce and freshly ground black pepper and pack snugly into the bottom of a pan. As the chicken thighs cook on low heat, their juices ooze out and mingle with the soy sauce and pepper to create a sauce with a lively bite.
