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  • 4 scallions
  • ⅔ cup unsalted chicken stock
  • ½ cup shoyu (such as Kikkoman)
  • ⅓ cup ( 74 grams) packed light brown sugar
  • 6 cloves garlic, smashed
  • 1 (2-inch) piece ginger, peeled and cut into ⅛-inch-thick slices
  • 1 cup plus 3 tablespoons water, divided
  • 4 bone-in, skin-on chicken thighs (about 2 ¼ pounds), excess skin and fat trimmed
  • 3 tablespoons cornstarch
  • Cooked white rice, to serve
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