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Braised Chicken with Shiitake Mushrooms and Ginger
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.
pounds bone-in, skin-on chicken thighs, trimmed and patted dry
Kosher salt and ground black pepper
01Season the chicken with salt and pepper. In a large Dutch oven over medium-high, heat the oil until barely smoking. Add the chicken skin down, reduce to medium and cook without disturbing until the skin is well browned, about 10 minutes. Flip and cook until lightly browned on the second sides, about 3 minutes. Transfer to a large plate, then pour off and discard all but 3 tablespoons of fat from the pot. Remove and discard the skin from the chicken thighs.
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