Chicken and Mushroom Braised in Soy Sauce

Ingredients

• •1.5 lbs chicken thighs, bone-in and skin-on
• •8 oz mushrooms, quartered
• •3 slices ginger
• •4 cloves garlic, minced
• •1/3 cup soy sauce
• •2 tbsp oyster sauce
• •1 tbsp sugar
• •1 cup chicken stock
• •2 tbsp vegetable oil
• •2 scallions, chopped
• •1 tsp sesame oil

Directions

1. 1Heat oil in a large braising pot or Dutch oven over medium-high heat. Brown chicken thighs on all sides for 5-7 minutes, then remove and set aside.
2. 2In the same pot, sauté garlic and ginger for 1 minute until fragrant.
3. 3Add mushrooms and cook for 3 minutes, stirring occasionally.
4. 4Return chicken to the pot and add soy sauce, oyster sauce, sugar, and chicken stock. Stir well to combine.
5. 5Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until chicken is cooked through and tender.
6. 6Uncover and simmer for another 3-5 minutes to reduce sauce slightly. Drizzle with sesame oil and garnish with scallions.
7. 7Serve hot over steamed rice.

💡 Soy-braised chicken tastes cleaner when mushrooms are added after the chicken has browned; mushroom water otherwise prevents the skin and meat from developing colour. Slow cooker: brown the meat first, then cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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