Oyster Sauce Chicken Thighs with Mushroom

Last night, I whipped up a simple dish of Oyster Sauce Chicken Thighs with Mushroom for dinner, it is best to serve with boiled rice. However, both of us were cutting down on carbo intake I have substituted the rice with boiled asparagus. I have poured some of the sauce from the chicken over it. It was great.

Oyster Sauce Chicken Thigh with Mushroom Recipe

Serving 2-3
 

Ingredients:
4-5 Bone in, Skinless Chicken Thighs, about 700g

1  Medium Size Onion, chopped into Chunks 

3 Cloves Garlic, finely chopped

1 Teaspoon Grated Ginger

1/2 Cup Chicken Stock

3 Tablespoon Oyster Sauce

1 Tablespoon Shaoxing Wine/Chinese Cooking Wine

1 Teaspoon Dark Soy Sauce

1 Teaspoon Brown Sugar

1 Teaspoon Seasame oil

A Dash of Pepper

6 Button Mushrooms (optional)

2 Tablespoons Oil

1.Rinse the chicken thighs and pat dry with paper towel.

2. Cut the mushrooms into half (optional).  Mix stock, oyster sauce, wine, soy sauce, seasame oil and brown sugar in a small bowl. Set all aside.

3. Heat oil on medium in a large frying pan. Brown the chicken thighs on both sides, remove and drain them on a paper towel lined plate. Set aside.

4. Using the same pan, add onion, grated ginger and garlic and fry about 5 minutes until onions and garlic are soft.

6. Add in the sauce, bring it to boil then add the chicken thighs back into the pan. Making sure the sauce cover the chicken.

7. Reduce the heat, cover, and simmer the chicken until the juices in the thickest part of the thigh are clear when pierced with a fork (which may take about 15 minutes). Stir the chicken occasionally while cooking.

8. Add the mushrooms when the chicken are done, stir the mushrooms into the sauce so the mushroom absorbed the sauce, cook for another 1 min in high heat. Sprinkle a dash of pepper before dishing up.

9. Dish up and serve..with rice or some boiled vegetables.