Braised Chicken with Shiitake Mushrooms and Ginger
- Makes4 servings
- Cook Time1 hour 20 minutes
- 1
For this flavorful braise, we took inspiration from the flavor of a classic Chinese clay pot chicken and rice. The combination of oyster sauce, soy sauce and shiitake mushrooms packs tons of umami into the dish, while ginger adds a balancing piquancy. Be sure to use low-sodium soy sauce and low-sodium chicken broth (you also can substitute water for the broth) so the sauce won’t end up too salty. Serve with steamed rice on the side.
Don’t forget to remove the chicken skins after searing. We leave the skins on for browning to develop drippings that add depth to the finished dish and to render flavorful fat that’s used for sautéing the mushrooms and aromatics. But the skins turn soggy when cooked in liquid, so we remove them before nestling the thighs into the pot for braising.
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