Oyster Sauce Chicken

Method10 steps · about 45 min

1. 1

   Step 1: Chop all 6 green-onion stalks. Keep their white parts together for frying and reserve their green parts separately for finishing the sauce.

   Uses 6 stalks green onions, chopped; white and green parts separated

2. 2

   Step 2: Heat a large heavy-bottomed pot over high heat. Sear the 8 chicken thighs skin-side down in their own rendered fat for 4–5 minutes per batch, until the skin is crisp and golden. Work in two batches if needed to avoid crowding. Transfer all browned thighs to a plate; they are not yet fully cooked.

   Sear chicken batch · 5 minUses 8 bone-in, skin-on chicken thighs

3. 3

   Step 3: Reduce to medium-high. Add the julienned 2-inch knob of ginger, all reserved green-onion whites and the minced 6 garlic cloves to the pot. Fry in the rendered chicken fat until fragrant and golden.

   Uses 1 knob of ginger, about 2 inches long, julienned · White parts from the 6 green-onion stalks · 6 garlic cloves, minced

4. 4

   Step 4: Add 1/4 cup Shaoxing wine to the fried aromatics. Let it bubble and cook down for 1–2 minutes.

   Cook down Shaoxing wine · 2 minUses Fried ginger, garlic and green-onion whites · 1/4 cup Shaoxing wine

5. 5

   Step 5: Pour in the 2 cups chicken broth, 1 tbsp soy sauce and 3 tbsp oyster sauce, and stir them into the wine and aromatics.

   Uses Aromatics with cooked-down wine · 2 cups chicken broth · 1 tbsp soy sauce · 3 tbsp oyster sauce

6. 6

   Step 6: Return all browned chicken thighs and their plate juices to the pot. Arrange them in the braising liquid; if it does not just cover the chicken, add only enough of the additional water to do so.

   Uses Browned chicken thighs and plate juices · Oyster-sauce braising liquid · Additional water, only if needed to cover the chicken

7. 7

   Step 7: Bring the pot back to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes. Check the thickest part of the thighs away from the bone; continue cooking as needed until every thigh reaches 165°F.

   Simmer chicken · 15 minUses Chicken thighs in oyster-sauce braising liquid

8. 8

   Step 8: Remove the lid and increase the heat to medium-high. Let the cooked chicken and remaining braising liquid bubble until the liquid reduces to a thicker sauce, stirring as needed to prevent sticking.

   Uses Cooked chicken and remaining braising liquid

9. 9

   Step 9: Stir all reserved green-onion greens into the thickened sauce around the chicken and let it bubble for another 30 seconds.

   Finish green onions · 1 minUses Chicken with thickened oyster sauce · Green parts from the 6 green-onion stalks

10. 10

    Step 10: Use tongs to transfer the cooked chicken to a serving plate and pour its finished sauce over it. Serve hot with the cooked rice. Refrigerate leftovers promptly in a sealed container for 2–3 days. Reheat thoroughly to 165°F; if using a microwave, heat in 30-second increments and stir or turn between increments.

    Uses Finished oyster-sauce chicken · Hot cooked rice, to serve