Braised Chicken Thigh
Braised chicken thighs is a well-known dish, featuring tender and flavorful chicken thighs that practically fall off the bone in a single bite, deeply cherished by family members. The savory-sweet sauce, paired with a bowl of rice, is simply irresistible!
INGREDIENTS
- 1 chicken thigh
DIRECTIONS
Rinse the chicken thigh thoroughly, and make shallow diagonal cuts on both sides. Cut the scallions into sections, slice the ginger, green bell pepper, and carrot, and make cross cuts on the shiitake mushroom.
Tips:
Cross cuts on the shiitake mushroom: Use a small knife to make a slit in the center of the mushroom, then make another slit on the opposite side at the same angle, intersecting the first one. Remove the sliced mushroom strips and repeat the process. Cut the mushroom's center into a cross shape.
Heat the pan and add cooking oil. Fry the chicken thigh over low heat until both sides turn golden brown.
Add 1 tablespoon of cooking wine to help remove any odor and enhance the flavor.
Add 2 tablespoons of braising soy sauce. If you don't have braising soy sauce, you can use dark soy sauce as a substitute.
Pour in enough water to cover the chicken thigh. Add some salt. Then add the shiitake mushrooms, scallions, and ginger slices. Cover the pan, bring it to a boil over high heat, then reduce the heat to low and simmer for 15 minutes.
Remove the lid, add the sliced green bell pepper and carrot, and continue cooking for another 5 minutes.
Transfer to a serving dish and serve.