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Yes, she baked for the Queen of England.
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
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