Braised Chicken Thigh with Dried Shiitake Mushrooms and Ginger薑蔥冬菇燜雞髀
Tender chicken thighs braised to perfection with earthy dried shiitake mushrooms and aromatic ginger slices, creating a comforting and savory dish.
01Ingredients
- 500g chicken thighs, bone-in or boneless, cut into bite-sized pieces
- 8 medium-sized dried shiitake mushrooms
- 50g ginger, sliced
- 3 cloves garlic, minced
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp dark soy sauce
- 0.5 tsp sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch, mixed with 2 tbsp water (cornstarch slurry)
- 250ml water or chicken broth
- 2 tbsp cooking oil
- 100ml reserved mushroom water
Nutrition (per serving)487kcal
- Protein38.5g
- Carbs12.2g
- Fat30.8g
Fiber 1.2 gSodium 892 mg
02Steps
- Soak dried shiitake mushrooms in warm water for 30 minutes until softened. Reserve mushroom water. Slice mushrooms into halves or quarters.
- Cut chicken thighs into bite-sized pieces. Marinate with light soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
- Heat cooking oil in a wok over medium-high heat. Sauté ginger slices and minced garlic until fragrant, about 1-2 minutes.
- Add marinated chicken thighs and stir-fry until lightly browned, about 3-5 minutes.
- Add sliced shiitake mushrooms and stir-fry for 2 minutes.
- Pour in light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sugar, water/chicken broth, and reserved mushroom water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is tender.
- Stir in cornstarch slurry to thicken the sauce.
- Drizzle with sesame oil before serving.
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