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In Hong Kong, soy sauce and shiitakes pack tons of umami into an easy braise

Braised Chicken with Shiitake Mushrooms and Ginger

Appears in March-April 2020

1 hour 20 minutes

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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

Reviews
Marcia I.

I am not a fan of chicken thighs. May I substitute breast meat?

Janelle C.

Hi Marcia,

You may find this post helpful: https://www.177milkstreet.com/discussion/discussion/comment/315#Comment_315

Best,
The Milk Street Team

adriane m.

This recipe is super delicious! I plan on making it again!

Christine P.

How necessary is the oyster sauce? My daughter has a shellfish allergy, so I cannot include that if I prepare this dish.

Janelle C.

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

Laura B.

I use vegetarian oyster sauce. It is made with mushrooms and no shellfish. It does add flavor to the meal. I have not tried this recipe.

Kathleen C.

"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.

Janelle C.

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

Julian L.

I too had issues with salt, only salt was added to the chicken for browning. I use low sodium soy and chicken broth. Was definitely the oyster. Would probably cut that down next time or substitute.

Julian L.

I too had issues with salt, only salt was added to the chicken for browning. I use low sodium soy and chicken broth. Was definitely the oyster. Would probably cut that down next time or substitute.

James V.

I think it may depend on the type (saltiness) of the oyster sauce used.

Marni K.

Sounds delicious. I am allergic to shellfish.
Is there a substitution for oyster sauce? Hoisin?

Janelle C.

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

Jennifer B.

I didn't think it was too salty, I thought it was delicious! I almost made it with half thighs and half drumsticks. Addictive!


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