Weeknight Crispy Cantonese Chicken Thighs
- Yield 4 servings
- Prep 5 minutes
- Cook 45 minutes
- Total 1 hour 20 minutes
Weeknight Crispy Cantonese Chicken Thighs sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 1 hour 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon avocado oil, or favorite high temperature cooking oil
- 1 cup thinly-sliced shallots, about 3 large
- Kosher salt
- 6 bone-in, skin-on chicken thighs
- 6 dried shiitake mushrooms, soaked for at least 30 minutes or until softened
- 2 inch fresh ginger, peeled and cut into thin coins
- 6 garlic cloves, peeled and smashed
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon fish sauce`
- ¼ cup sliced green onions
- ¼ cup roughly chopped fresh cilantro
Method
Warm the oven to 450°F with the rack in the middle position.
Warm a 12-inch oven-safe heavy bottomed skillet over a medium burner. Melt one tablespoon of ghee in the hot pan, add the sliced shallots, and a sprinkle of salt.
Leave until the shallots are softened, stirring occasionally. This should take 5-10 minutes.
While the shallots are cooking, sprinkle kosher salt liberally (about 2 teaspoons) on both sides of the chicken pieces.
Squeeze out the excess liquid from the reconstituted mushrooms, slice off the woody stems (which can be reserved for bone broth ) and thinly slice the caps.
Once the shallots have wilted, add the sliced mushrooms, ginger, and garlic to the pan.
Stir-fry for about a minute or until aromatic. Move the vegetables to a plate.
Put back the pan to the stovetop, wipe out any remnants with a paper towel, and increase the heat to medium-high. Then, sear the chicken pieces skin-side down in the hot pan until nicely browned and crispy, about 4 to 5 minutes.
While the skin is crisping, add freshly ground black pepper to the meaty side.
When the skin is golden brown, flip the pieces over and cook for 2 minutes more.
Whisk the fish sauce into the broth and pour it in the pan, making sure to avoid pouring the liquid on the crispy skin.
Tip in the reserved shallots, mushrooms, and garlic back to the pan, tucking them in between the chicken pieces. Again, make sure not to cover the skin!
Move the pan to the hot oven and roast the chicken for 15-20 minutes or until the internal temperature of the chicken reaches 165°F. (You have a meat thermometer, right? Use it!)
Put on your heat-proof oven gloves, before you grab the pan!
Taste the sauce for seasoning and adjust as needed. Finish the chicken with a shower of sliced green onions and cilantro, and dig in!
Kitchen notes
- Soak your mushrooms in the morning and they'll be ready when you get home at dinner time!
