Oyster Sauce Chicken
Ingredients
8 pieces bone-in, skin-on chicken thighs
1 2-inch knob ginger, julienned
6 stalks green onions, chopped, whites and greens divided
6 cloves garlic, minced
¼ cup Shaoxing wine
1 tablespoon soy sauce
3 tablespoons oyster sauce
2 cups chicken broth
Directions
In a large pot over high heat, sear the chicken thighs skin-side down for 4-5 minutes, until the skin is crisp and golden. You may need to do this in two batches depending how big the pot is. Remove the chicken and put it on a plate.
Put the ginger, white parts of the green onions, and garlic in the pot and saute over medium-high heat until golden.
Add the Shaoxing wine and cook for another 1-2 minutes. Then pour in the chicken broth, soy sauce, and oyster sauce
Add the chicken thighs back in the pot, making sure there is just enough liquid to cover the chicken (add more broth or water if it doesn’t cover the chicken).
Bring everything back to a boil. Then place a lid on the pot and turn the heat down to low. Let simmer for 15 minutes.
Then remove the lid, turn the heat back to medium-high and let the liquid cook down until it becomes a thicker sauce. Stir in the green parts of the green onions. Cook for another 30 seconds.
Then use tongs to remove the chicken onto a serving place. Pour the sauce over the chicken. Serve with rice.
