Sobre esta receta

Un pollo chino en olla de barro profundamente sabroso y que se cae del hueso, perfeccionado para la cocina casera. Los muslos de pollo tiernos se cocinan a fuego lento y bajo con salsa de soja, salsa de ostras, jengibre, ajo y champiñones shiitake en una salsa rica y brillante. La olla de barro (u horno holandés pesado) concentra todos los sabores de manera hermosa, produciendo un pollo increíblemente jugoso con una salsa perfecta para servir sobre arroz al vapor. Este es el tipo de comida acogedora en una olla que parece que vino de la cocina de una familia de Hong Kong.

Instrucciones

1. 1

   Soak the dried shiitake mushrooms in 1.5 cups of warm water for at least 20 minutes until fully softened. Remove the mushrooms, squeeze out the excess liquid back into the bowl, and strain the soaking liquid through a sieve — you'll use 1 cup of this deeply flavored liquid later. Remove and discard the stems; halve the caps.

2. 2

   In a mixing bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and cornstarch until smooth. Add the chicken thighs and toss well to coat every piece thoroughly. Let marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 4 hours for deeper flavor.

3. 3

   Heat a Dutch oven over ^[medium-high heat]. Add the neutral oil and heat until shimmering. Working in a single layer (in batches if needed), sear the chicken thighs skin-side down for 3–4 minutes until golden brown. Flip and sear the other side for 2 minutes. Transfer the chicken to a plate — it won't be cooked through yet. Don't discard any marinade left in the bowl.

4. 4

   Reduce the heat to ^[medium]. In the same pot, add the garlic, ginger, and the white parts of the green onions. Stir-fry for about 1 minute until fragrant and just starting to turn golden.

5. 5

   Add the soaked shiitake mushrooms and stir to combine with the aromatics. Cook for 1 minute.

6. 6

   Pour in the strained mushroom soaking liquid, chicken stock, dark soy sauce, oyster sauce, and sugar. Stir to combine, scraping up any browned bits from the bottom of the pot — that's all flavor. Pour in any remaining marinade from the bowl.

7. 7

   Nestle the seared chicken thighs back into the pot, skin-side up, in a single layer if possible. Bring the liquid to a boil, then reduce the heat to ^[low]. Cover tightly with the lid and braise for 30–35 minutes, until the chicken is completely cooked through and very tender. Check once halfway through — if the liquid looks too low, add a splash of water or stock.

8. 8

   In a mixing bowl, mix together the cornstarch and cold water until smooth to make a slurry. Increase the heat to ^[medium], push the chicken to one side, and stir the slurry into the simmering sauce. Stir gently and cook for 1–2 minutes until the sauce thickens to a glossy, gravy-like consistency that coats the back of a spoon.

9. 9

   Remove the pot from heat. Scatter the sliced green onions green tops over the chicken and drizzle with a little sesame oil if desired. Serve directly from the Dutch oven with plenty of steamed jasmine rice to soak up the sauce.