Name: Chicken with Mushrooms and Chinese Sausage
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
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.

Photograph by Ryan Dausch

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine