Ingredients Serves: 4
In advance (or the night before)
- Mix together the oyster sauce, light soy, potato starch, Shaoxing wine, sesame oil, brown sugar and salt in a bowl.
- Add the chicken thighs, and make sure they are fully coated in the marinade. Cover, and leave in the fridge for at least two hours, or overnight.
- Soak the wood ear mushrooms in warm water and leave for two hours, or overnight. When you are ready to use, if they don't feel soft enough, just simmer for a couple of minutes.
- Pour groundnut oil into the clay pot or donabe, and place in a cold oven. Heat oven to 180°C
- When oven is hot, remove the clay pot, and place on the hob, over the lowest possible heat.
- Cook the garlic and ginger in the oil in the clay pot, then add the chicken, together with the marinade and the mushrooms, cut into bite-size pieces.
- Put the lid on the clay pot, and cook in the oven at 180°C for 35 minutes.
- Cut the cooked chicken off the bone, and put it back in the pot with the sauce to serve. Or serve entire chicken thighs straight from the pot, garnished with slivers of spring onion.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.