Huangmen Chicken with Rice (黄焖鸡米饭)

黄焖鸡米饭

Huangmen Chicken with Rice (黄焖鸡米饭) — ShandongShandong / nationwide fast food home cooking.

Ingredients

• chicken thighs (bone-in or boneless), 3 cm chunks
• dried shiitake mushrooms
• green bell pepper, cut into chunks
• potato, peeled and cubed (optional)
• ginger, sliced
• garlic cloves
• light soy sauce
• dark soy sauce
• oyster sauce
• sugar
• neutral oil

Instructions

1. Soak the shiitake in warm water 30 minutes. Squeeze dry, slice thickly, and reserve the soaking liquid. (Mushrooms are plump and fully rehydrated, no hard core)
2. Pat chicken dry. Heat oil in a pot over medium-high. Sear the chicken in one layer until golden on all sides, about 5 minutes total. (Chicken is golden-brown on the outside, juices sealed in)
3. Add ginger, garlic, and mushrooms. Stir-fry 1 minute until the mushrooms smell toasty. (Mushroom edges turn golden; aroma turns deep and woodsy)
4. Add soy sauces, oyster sauce, and sugar. Stir 1 minute to coat. Pour in the reserved mushroom water plus enough water to barely cover the chicken. Boil, then cover and simmer 15 minutes. (Liquid is golden-brown; chicken and mushrooms simmer gently)
5. Add potatoes (if using) and simmer 8 more minutes, then add the bell pepper. Simmer 3 minutes until the pepper is bright but still crisp. (Potatoes are fork-tender; peppers are bright green and glossy)
6. Taste and adjust salt. Turn up the heat and reduce the sauce 2-3 minutes until slightly thickened. Ladle generously over steamed rice. (Sauce thickens just enough to cling to the chicken)