Huangmen Chicken with Rice (黄焖鸡米饭)

黄焖鸡米饭

Huangmen Chicken with Rice (黄焖鸡米饭) — a Shandong Chinese recipe made with chicken thighs, ready in about 35 minutes. Step-by-step instructions with photos.

Ingredients

• chicken thighs (bone-in or boneless), 3 cm chunks
• dried shiitake mushrooms
• green bell pepper, cut into chunks
• potato, peeled and cubed (optional)
• ginger, sliced
• garlic cloves
• light soy sauce
• dark soy sauce
• oyster sauce
• sugar
• neutral oil

Instructions

1. Soak the shiitake in warm water 30 minutes. Squeeze dry, slice thickly, and reserve the soaking liquid.
2. Pat chicken dry. Heat oil in a pot over medium-high. Sear the chicken in one layer until golden on all sides, about 5 minutes total.
3. Add ginger, garlic, and mushrooms. Stir-fry 1 minute until the mushrooms smell toasty.
4. Add soy sauces, oyster sauce, and sugar. Stir 1 minute to coat. Pour in the reserved mushroom water plus enough water to barely cover the chicken. Boil, then cover and simmer 15 minutes.
5. Add potatoes (if using) and simmer 8 more minutes, then add the bell pepper. Simmer 3 minutes until the pepper is bright but still crisp.
6. Taste and adjust salt. Turn up the heat and reduce the sauce 2-3 minutes until slightly thickened. Ladle generously over steamed rice.