We needed a change from our regular fried or pan-seared chicken, so my mom suggested that I try braising the chicken thighs we had in our freezer while she attended a meeting. The sauce is the perfect blend of sweet, salty, and umami flavors. Make this recipe if you want a low-maintenance dish to prepare. Read a book or watch your favorite television show while waiting for it to simmer down.
Recipe
Yields 8-10 servings
Ingredients
10 chicken thighs
4 tablespoons oil
8 cloves garlic. minced
2 onions, diced
4 tablespoons minced ginger
1 tablespoon sugar
2 cups chicken broth (1 chicken stock cube dissolved in 2 cups water)
¼ cup soy sauce
4 tablespoons mirin
2 tablespoon sesame oil
1 tablespoon cornstarch
3 stalks leeks, sliced
5 to 7 shiitake mushrooms, sliced
Sesame seeds for garnish
Procedure
In a pan, heat some oil.
Cook the chicken thighs skin side down for 3 minutes then flip them to cook for another 3 minutes.
Once they are done, remove them from the pan and set them aside.
In the same pan, sauté garlic and onions until fragrant.
In a bowl, mix together the ginger, sugar, chicken broth, soy sauce, mirin, and sesame oil.
Add the chickens back into the pan.
Pour the broth mixture on top of the chicken.
Let this simmer.
After 15 minutes, dissolve the cornstarch with 1 tablespoon of the sauce to make a slurry.
Mix the slurry into the sauce in the pan.
Add in the leeks and mushrooms.
Let it simmer for another 10-15 minutes.
Once done, garnish with toasted sesame seeds, and enjoy!
Comments