Crispy Cantonese Chicken Thighs
Ingredients
The chicken and vegetables
-
6
pieces
bone-in, skin-on chicken thighs
-
1
cup
thinly-sliced shallots
-
6
pieces
dried shiitake mushrooms
-
2
inches
fresh ginger
-
6
cloves
garlic
-
¼
teaspoon
freshly ground black pepper
-
¼
cup
sliced green onions
-
¼
cup
roughly chopped fresh cilantro
The cooking essentials
-
1
tablespoon
avocado oil
-
1
cup
bone broth
-
1
teaspoon
fish sauce
-
Kosher salt
to taste
Instructions
- Preheat the oven to 450°F.
- Heat a skillet over medium heat and melt the avocado oil.
- Add sliced shallots and a sprinkle of salt, cooking until softened.
- Season the chicken thighs with kosher salt on both sides.
- Squeeze excess liquid from reconstituted mushrooms and slice them.
- Add sliced mushrooms, ginger, and garlic to the skillet and stir-fry until aromatic.
- Transfer the vegetables to a plate and increase the heat to medium-high.
- Sear the chicken thighs skin-side down until browned and crispy.
- Flip the chicken and cook for an additional 2 minutes.
- Stir the fish sauce into the broth and pour it into the skillet, avoiding the skin.
- Add back the reserved vegetables around the chicken, ensuring the skin is exposed.
- Transfer the skillet to the oven and roast for 15-20 minutes until the chicken reaches 165°F.
- Garnish with green onions and cilantro before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
534
Total fat
40g
Total carbohydrates
5g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
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