Hey, in the past two days I’ve tried to make some braised chicken thighs which have actually turned out decent, but reducing the braising liquid doesn’t really seem to thicken the sauce as much as i wanted. The first sauce was just soy saue, chicken stock, white vinegar, and sugar. The second was heavy cream and a combination of beef and chicken stock because I ran out. Both had aromatic vegetables/ bay leaf or thyme in them, but thats pretty much it. I let them both sit for about 20-30 minutes but not too much luck. Any advice appreciated.
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