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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.
4
Servings
Tip
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.
1 hour 20 minutes
Ingredients
-
2
pounds bone-in, skin-on chicken thighs, trimmed and patted dry
-
Kosher salt and ground black pepper
Directions
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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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How necessary is the oyster sauce? My daughter has a shellfish allergy, so I cannot include that if I prepare this dish.
Hi Christine,
Our Recipe Developer, Julia Rackow suggests a substitution of equal amounts of hoisin in place of the oyster sauce. The taste will be sweeter but the syrupy texture is important to this dish. At the end of cooking taste and season with salt to accommodate the change in flavor.
Best,
The Milk Street Team
"6 Tablespoons" of oyster sauce? Is that correct? Without adding salt at any other point in this recipe, the only salt came from the oyster sauce and the soy sauce. It was so incredibly salty and I'm glad I caught it before I adding the chicken back to the pot. I had to remove most of the liquid and replace it with water just to bring the salt level down to edible.
So glad I caught this before losing the entire dish. Other than that, it was quite nice. I am planning to try the mustard braised chicken next.
Hi Kathleen,
Did you use low-sodium soy sauce and low-sodium chicken broth as called out in the recipe description? You could also swap out the chicken broth with water to temper the salt content.
Best,
The Milk Street Team
Sounds delicious. I am allergic to shellfish.
Is there a substitution for oyster sauce? Hoisin?
Hi Marni,
Our Recipe Developer, Julia Rackow suggests a substitution of equal amounts of hoisin in place of the oyster sauce. The taste will be sweeter but the syrupy texture is important to this dish. At the end of cooking taste and season with salt to accommodate the change in flavor.
Best,
The Milk Street Team
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I am not a fan of chicken thighs. May I substitute breast meat?