砂锅鸡
Main1小时10分钟4 份简单关于此食谱
一道深层次的、骨头酥烂的中式砂锅鸡，已为家庭厨房完善。嫩鸡腿用酱油、蚝油、生姜、大蒜和香菇以文火慢炖，配上浓郁光滑的酱汁。砂锅（或厚重的铸铁锅）将所有风味完美浓缩，产生出极其软嫩的鸡肉和完美搭配白米饭的酱汁。这是那种舒适的一锅出菜，尝起来像是来自香港家庭厨房的味道。
步骤说明
- 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
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
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
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
Add the soaked shiitake mushrooms and stir to combine with the aromatics. Cook for 1 minute.
- 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
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
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
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.
