Chinese Chicken with Mushrooms and Sausage

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.