Braised Chicken Thighs with Shiitake

Marinated chicken thigh pieces browned, then simmered briefly with dried shiitake and the mushroom soaking water.

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Method

8 clear steps

1
Soak the dried shiitake in 150 ml warm water (30–40°C) until soft. Cut the ginger into small pieces, the scallions into sections, and the garlic into small pieces.
2
Bone the chicken thighs if you like (bone-in also works) and cut them into small pieces. Quarter the soaked mushrooms and keep all the soaking water.
3
Blanch the chicken in boiling water for 1 minute to remove blood foam and impurities, then drain.
4
Mix the chicken with 15 ml cooking wine, 15 ml light soy sauce, 1.5 g salt and 15 ml dark soy sauce.
5
Warm a little oil in the pan over medium-low heat. Add the chicken and fry, stirring, until golden, then remove.
6
Leave a little oil in the pan, fry the scallion, ginger and garlic until fragrant, then add the mushrooms and stir over high heat.
7
After about 20 seconds, when the mushroom aroma rises, add the browned chicken, all the soaking water, 15 ml sugar and 30 ml light soy sauce.
8
Simmer uncovered over medium heat for 2 minutes until the sauce thickens. Check that the chicken is cooked through (74°C in the thickest piece, no pink); if not, keep simmering until it is. Stir in 5 ml sesame oil, sprinkle with chopped scallion, and turn off the heat.

China

Marinated chicken thigh pieces browned, then simmered briefly with dried shiitake and the mushroom soaking water.

Loading kitchen…

8 clear steps

1
Soak the dried shiitake in 150 ml warm water (30–40°C) until soft. Cut the ginger into small pieces, the scallions into sections, and the garlic into small pieces.
2
Bone the chicken thighs if you like (bone-in also works) and cut them into small pieces. Quarter the soaked mushrooms and keep all the soaking water.
3
Blanch the chicken in boiling water for 1 minute to remove blood foam and impurities, then drain.
4
Mix the chicken with 15 ml cooking wine, 15 ml light soy sauce, 1.5 g salt and 15 ml dark soy sauce.
5
Warm a little oil in the pan over medium-low heat. Add the chicken and fry, stirring, until golden, then remove.
6
Leave a little oil in the pan, fry the scallion, ginger and garlic until fragrant, then add the mushrooms and stir over high heat.
7
After about 20 seconds, when the mushroom aroma rises, add the browned chicken, all the soaking water, 15 ml sugar and 30 ml light soy sauce.
8
Simmer uncovered over medium heat for 2 minutes until the sauce thickens. Check that the chicken is cooked through (74°C in the thickest piece, no pink); if not, keep simmering until it is. Stir in 5 ml sesame oil, sprinkle with chopped scallion, and turn off the heat.