Season and sear the chicken

• Season the chicken thighs with salt and black pepper.
• Sear on the preheated grill over high heat until nicely browned on both sides.

Make the shoyu sauce

• In a bowl, combine the soy sauce, water, brown sugar, chopped garlic, chopped ginger, chopped scallions and rice wine vinegar.
• Stir so the sugar starts to dissolve and the flavors come together.

Simmer the chicken in the sauce

• Add the seared chicken to the sauce mixture.
• Simmer on low until the chicken is very tender and the sauce has reduced.

Stir-fry the bok choy

• Heat a little oil in a pan and add the garlic and ginger.
• Add the bok choy and stir-fry, then pour in the Shaoxing wine, black vinegar, light soy sauce, dark soy sauce and MSG.
• Stir, add the chicken stock, cover with a lid and cook a few minutes until tender.

Plate and serve

• Spoon jasmine rice onto plates and add the bok choy on the side.
• Top with the chicken and a generous spoonful of the sauce.
• Garnish with scallions and sesame seeds.