Chinese-style fried chicken with mushrooms and bacon
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 600, total fat 42 G., saturated fats 10 G., proteins 48 G., carbohydrates 10 G., fiber 2 G., cholesterol 264 mg, sodium 900 mg, sugar 4 G.
Calories 600, total fat 42 G., saturated fats 10 G., proteins 48 G., carbohydrates 10 G., fiber 2 G., cholesterol 264 mg, sodium 900 mg, sugar 4 G.
This amazing Chinese-style dish requires no special skills to prepare. It's quick to make at home, yet delicious, just like a restaurant meal, transforming a weekday dinner into a festive treat. It uses skin-on chicken thighs, which are first pan-fried until crispy on all sides, then finished with fried shiitake mushrooms in a blend of Asian sauces. Finely chopped Chinese smoked sausages add an extra flavor (if you can't find them, you can substitute maple bacon, which has a similar flavor).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 bone-in, skin-on chicken thighs (1.2 - 1.3 kg)
- 2 tablespoons of vegetable oil
- 200 g shiitake mushrooms, caps chopped
- 2 tablespoons oyster sauce
- 1 tbsp. lightly salted soy sauce
- 2 tsp. dark sesame oil
- 1 tbsp. grated peeled ginger root
- 2 dried Chinese sausages (about 100g), thinly sliced (or 2 strips chopped fried maple bacon)
- 1 small bunch green onions, cut into 1cm pieces.
- Cooked white rice, for serving
We recommend
Recipes with similar ingredients: chicken thighs, shiitake mushrooms, oyster sauce, sesame oil, bacon, ginger root, green onions
Cooking the dish according to the recipe:
- Season the chicken with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the chicken skin-side down and cook until golden brown and crispy, 7-10 minutes. Flip and cook until the thighs are golden brown on the other side, about 5 minutes. Transfer the chicken to a plate.
- Wipe out the skillet. Add the remaining 1 tablespoon of vegetable oil and heat over medium-high heat. Add the mushrooms, season with salt, and cook, stirring occasionally, until golden brown around the edges, about 5 minutes.
- Meanwhile, in a small bowl, combine 3/4 cup water, oyster sauce, soy sauce, sesame oil, and ginger. Return the chicken to the pan, skin side up, add the oyster sauce mixture, and bring to a boil. Reduce heat, cover, and simmer until the chicken is cooked through and the sauce has reduced slightly, about 7 minutes. Add the sausage and cook until heated through, about 1 minute. Stir in the green onions.
- Divide the chicken and sauce among plates. Serve with rice.Note
Chinese sausage is a tough sausage with a sweet, smoky flavor. If you can't find it, use maple bacon.
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