Ingredients:
4 boneless chicken thighs, skinned (you can choose to leave the skin on if you wish)
1 small onions, chopped
Some olive oil for frying
Dried shitake mushrooms (about a handful)
Salt & pepper
Marinade Ingredients:
1/3 cup of soy sauce
1/3 cup of water
1 ½ tbs thick soy sauce (or dark soy sauce)
2 tbs rice wine
4 tbs brown sugar
2 stalks of scallions (green onions), chopped
3 cloves of garlic, crushed
4 thick slices of ginger
2 tsp crushed pepper flakes (omit if you’re not a fan of spicy foods)
Directions:
- Combine all the marinade ingredients together in a bowl.
- Make a couple of slits on the chicken thighs and place chicken in a large zip-lock bag.
- Pour the bowl of marinade into the zip-lock bag and marinate for 2 hours (the longer the better).
- In the meantime, soak the shitake mushrooms in boiling water for 10 minutes. Drain and squeeze any excess liquid out of the mushrooms.
- After the chicken has been marinated, remove it from the zip-lock bag and reserve the marinade. In a wok/pan, heat up the olive oil on high heat and brown the chicken thighs on both sides.
- Add onions and saute for about 1 minute.
- Bring the reserve marinade to a boil in a separate pan and pour over the chicken.
- Add the shitake mushrooms, along with some salt and pepper. Simmer on low heat for 30 minutes.
You can reserve the marinade for braising vegetables or other meats!
This serves 4 people.
1 comments:
ooooh this looks so tasty....