Chicken with Mushrooms and Chinese Sausage
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 42 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 264 milligrams
- Sodium
- 900 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 2 grams
- Protein
- 48 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 40 min
Ingredients
8 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 tablespoon grated peeled fresh ginger
2 dried Chinese sausages (about 3 ounces), thinly sliced (or 2 slices chopped cooked maple bacon)
1 small bunch scallions, cut into 1/2-inch pieces
Cooked white rice, for serving
Directions
- Season the chicken with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken skin-side down and cook until browned and crisp, 7 to 10 minutes. Flip and cook until browned on the other side, about 5 more minutes. Remove the chicken to a plate.
- Wipe out the skillet. Add the remaining 1 tablespoon vegetable oil and heat over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned around the edges, about 5 minutes.
- Meanwhile, whisk 3/4 cup water, the oyster sauce, soy sauce, sesame oil and ginger in a small bowl. Return the chicken skin-side up to the skillet; add the oyster sauce mixture and bring to a boil. Reduce the heat to a gentle simmer, cover and cook until the chicken is cooked through and the sauce is slightly reduced, about 7 minutes. Add the sausage and cook until warmed through, about 1 minute. Stir in the scallions.
- Divide the chicken and sauce among plates. Serve with rice.
Cook’s Note
Chinese sausage is a hard sausage with a sweet-smoky flavor. If you can?t find it, use maple bacon.