Three Cup Chicken Thighs with King Oyster Mushrooms

Name: Three Cup Chicken Thighs with King Oyster Mushrooms
Ingredients: 1 boneless chicken thigh (sliced); 2 king oyster mushrooms (cut into chunks); 6-7 slices ginger; 6-7 cloves garlic (smashed); 1 scallion (cut into sections, separate white and green parts); A few slices chili pepper; 1 tablespoon black sesame oil (15 ml); 1 tablespoon rice wine (15 ml); 1 tablespoon soy sauce (15 ml); 1 teaspoon sugar (4 grams); Fresh Thai basil leaves, to taste

娟兒 @maggie_if

Using the aroma of chicken fat to stir-fry king oyster mushrooms brings out the best in both ingredients—the chicken thighs are rich but not greasy, and the mushrooms are flavorful without being oily. Absolutely delicious!

Tips:

1. 'Three cup' refers to equal parts black sesame oil, rice wine, and soy sauce. While the ratio is 1:1:1, you can adjust the amount of soy sauce depending on its saltiness.
2. Black sesame oil can burn easily, so use low heat when sautéing. You can also mix in some vegetable oil.
3. If you’re using chili peppers just for color, remove the seeds and add them at the end before serving.

Feel free to visit my private garden page!

https://www.facebook.com/pages/娟兒異想後花園/287226138107150?ref=hl

Tips:

Feel free to visit my private garden page!

https://www.facebook.com/pages/娟兒異想後花園/287226138107150?ref=hl

娟兒 @maggie_if

Tips:

Feel free to visit my private garden page!

https://www.facebook.com/pages/娟兒異想後花園/287226138107150?ref=hl

Tips:

Feel free to visit my private garden page!

https://www.facebook.com/pages/娟兒異想後花園/287226138107150?ref=hl

Saved

Ingredients

0 minutes

Ingredients:
1boneless chicken thigh (sliced)
2king oyster mushrooms (cut into chunks)
6-7 slicesginger
6-7 clovesgarlic (smashed)
1scallion (cut into sections, separate white and green parts)
A fewslices chili pepper
1 tablespoonblack sesame oil (15 ml)
1 tablespoonrice wine (15 ml)
1 tablespoonsoy sauce (15 ml)
1 teaspoonsugar (4 grams)
Fresh Thai basil leaves, to taste

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Steps

0 minutes

1

Heat a pan and add the black sesame oil. Add the ginger slices and sauté until slightly dry, then add the smashed garlic, white part of the scallion, and chili pepper. Continue to sauté until fragrant.
2

Add the chicken thigh pieces and stir-fry until the fat is rendered. Add 1 tablespoon rice wine and the sugar, and stir-fry.
3

Add the king oyster mushrooms and stir-fry together with the chicken.
4

Pour 1 tablespoon soy sauce around the edge of the pan and stir-fry until the sauce is reduced (don’t let it dry out completely, but reducing the sauce brings out the flavor).
5

Turn the heat to high, add the green part of the scallion and Thai basil, stir-fry briefly, then turn off the heat and serve.