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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Soak dried shiitake mushrooms in warm water for 30 minutes until softened. Reserve mushroom water. Slice mushrooms into halves or quarters.
2. Cut chicken thighs into bite-sized pieces. Marinate with light soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
3. Heat cooking oil in a wok over medium-high heat. Sauté ginger slices and minced garlic until fragrant, about 1-2 minutes.
4. Add marinated chicken thighs and stir-fry until lightly browned, about 3-5 minutes.
5. Add sliced shiitake mushrooms and stir-fry for 2 minutes.
6. Pour in light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sugar, water/chicken broth, and reserved mushroom water. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is tender.
8. Stir in cornstarch slurry to thicken the sauce.
9. Drizzle with sesame oil before serving.

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