Get a big mixing bowl ready – Do not add chicken yet – I always make the marinade first so that I can taste and add ingredients as needed

Start with the plums. Cut into small pieces, including the skin, but discarding the pit. Make sure you’ve got ripe, soft plums.

Toss the plum pieces into the mixing bowl and give them a good smash with a fork until you’ve got a saucy paste going on

Then toss in the parsley (or cilantro), green onion, and garlic

Splash in the soy sauce

Squeeze in those wedges of lemon for a fresh citrus pop

Mix them all together - make sure you like the taste, and add a little more of this and that as your palette chooses. This is all to taste.

Once the marinade is to taste, place the chicken thighs into the mixing bowl

Coat the thighs with the sauce, turn them over a few times, making sure the crevices and folds of those thighs are completely covered with the marinade.

Cover (I use a big plate) and let sit in the fridge for 1-2 hours. (30 minutes will suffice, if you’re in a hurry)

Coat pan in oil, enough to cover the pan

Add diced/slivered onions until translucent

Add the marinated chicken thighs, and the rest of the marinade into the pan

Let cook for 15-20 min. on medium heat

Then turn thighs over for another 15-20 minutes

This is when the marinade starts to reduce and thicken. Add in the rice wine if it gets too dry to deglaze the pan

Let marinade-turned sauce simmer to let the alcohol evaporate. Re-coat the thighs in the marinade/sauce as needed

Add lid to pan and continue to simmer for another 10-15 min. on medium-low heat

Check once more to make sure thighs are fully cooked (I cut into the thickest thigh and make sure nothing’s too pink)

When all done, plate and add some parsley and green onion for garnish