one pot chinese braised chicken thighs and mushrooms


i had a great opportunity to host a virtual dim sum party on instagram with Kyla from Oh Curious Rose!  We had so many great accounts "bring" delicious treats ranging from spring rolls, chive dumplings, custard buns (and even pineapple buns with pork filling -gaaah-)

my contribution to the party was this dish filled with juicy, soy sauce-y mushrooms oozing with ginger-y chicken broth.  the meat was so tender, it literally was falling off the bone and was the perfect soft texture in my mouth.  not to mention, when the chicken and mushrooms are spooned over jasmine rice it creates a slightly oily, delicious, chicken fat, soy sauce rice that is simply amazing.  the steam coming a bowl of this easy one pot meal carries the most amazing flavor with it that is amazing to breathe in and warms you all the way through.  the ultimate comfort food!

i got my idea from Omnivore's Cookbook and slightly tweaked a few things simply based on what ingredients I had at home at the time.  

this is a great, sit it and forget it on the stove kind-of-meal.

one pot chinese braised chicken thigh and mushrooms

  • 1 oz dried shiitake mushrooms 
  • 6 bone-in chicken thighs
  • 1 quart stock (veggie, chicken or pork)
  • 2 tablespoons Shaoxing wine or Sherry wine
  • 8 coin sized pieces of ginger
  • 10 ounces of fresh beech mushrooms or enoki mushrooms (or just sub in 1-2 oz of dried shiitakes)
  • 6 green onion, white part
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 3/4 teaspoon salt

1) place dried shiitake mushrooms in a large bowl and cover with boiling water for about 20-30 mins until rehydrated.  drain water off mushrooms, squeeze water out of them and cut out the tough stems.

2) in the meantime, sear off the chicken thighs in a single layer in a dutch oven or any other heavy bottomed pot.  cook chicken thighs until browned on the skin side, flip and brown the other side as well.  remove to a plate and repeat with remaining chicken.  you will have to do this step in two batches.

3) add the stock and then add water to just cover the chicken, doesn't have to be a lot but enough cover the chicken and then a little more.

4) add in the wine, ginger and white green onion parts.

5) simmer the chicken for 1 1/2 hours or until tender.  halfway through the cooking time, add the soy sauces, sugar and salt.

6) when the chicken is almost tender (in the last half hour of cooking), go ahead and add the shiitakes and fresh mushrooms.  cover the pot with a lid and let simmer until mushrooms are cooked through.

7) serve the chicken over rice with a nice green vegetable like gai lan or broccoli!


Print Friendly and PDF