12 broiler-fryer chicken thighs
6 tbsp. dry vermouth
6 tbsp. soy sauce
6 tbsp. sugar
1 tsp. Accent flavor enhancer
1/4 c. Mazola corn oil
6 slices ginger root (1/4-inch thick; 1/2-inch long)
1 stalk scallion, cut 2-inches long and shredded

Mix together vermouth, soy sauce, sugar and flavor enhancer. Heat corn oil in a large skillet over medium heat. Add chicken, skin side down, and ginger; brown chicken on all sides. Remove oil from skillet, except for 2 tablespoons. Pour seasoning mixture over chicken. Cover and cook about 7 minutes. Remove ginger. Sprinkle scallion over chicken and serve.

Serves 6.