Soy and Sesame Chicken Thighs With Pan Gravy

Adjust oven rack to middle position and preheat oven to 400°F (205°C).

In a 10-inch cast iron or carbon steel skillet, rub chicken thighs all over with dark soy sauce. Arrange chicken thighs skin-side-up, then lightly season thighs with salt. Cook until skin is matte and dry to the touch, about 15 minutes.

Using oven mitts or a kitchen towel, remove pan from oven. Using a pastry brush, brush chicken all over with a thin coating of sesame oil. Return skillet to oven and bake until skin is shiny and crisp and an instant-read thermometer inserted into the center of the largest piece of chicken registers 180°F (82°C), 25 to 30 minutes.

In a small bowl, whisk stock and cornstarch to combine; set aside.

Transfer chicken to a large plate and place pan with drippings over medium heat. Add cornstarch mixture, and cook, whisking constantly, until mixture comes to a boil and thickens to a gravy-like consistency, 2 to 3 minutes. Adjust with additional water or stock, 1 tablespoon at a time, as needed. Season to taste with soy sauce or salt and sesame oil, as needed.

Serve chicken with white rice and halved hard-boiled eggs, if desired. Top with gravy and fresh scallions.