Active: 5-10 Min
Inactive: 30 Min
Cook Time: 40 - 45 Minutes
Approx. Total/Net Carbs for Entire Dish:
40 g / 35 g
6 dried oyster mushrooms, rinsed and soaked for about 30 minutes, excess water squeezed out, and sliced thinly
3 large shallots, thinly sliced
6 boneless, skin-on chicken thighs
2.5 teaspoons ground ginger
6 small cloves of garlic, peeled and smashed with heel of knife
1 cup bone broth
1 tsp fish sauce
Avocado oil or ghee for sauteing and frying
1/4 cup green onions, sliced for garnish
1/4 cup fresh cilantro, chopped for garnish
Tips & Substitutions
Dried mushrooms are great because they impart a stronger flavor than the equivalent weight of fresh mushrooms and they have a long shelf life so you can always have some on hand.
Some good general tips found in the recipe that you can apply to other recipes:
Before searing meat, make sure it’s dry.
Pans should be hot when trying to brown meat - the meat should sizzle when it hits the pan.
Leave space between meat when cooking it, at least 1-2 inches. This prevents steaming and allows a nice browned color to develop.
When searing meat, turn the pan 90 degrees halfway through to make sure you negate the influence of any potential pan hot spots.
When meat has been seared well it should come off the pan easily and not be stuck. If it’s stuck it usually means it’s not yet done searing.
Don't make a rookie mistake. If you get a nice crispy skin don't put sauce or vegetables on top of it - it will no longer be crispy.
When using green onions as a garnish we typically use all of the green onion, but if you are not a fan of very crunchy green onions just use the green part.
We've all done it, touched a pan we forgot was hot. So please remember to use oven safe gloves, silicone handles, or something else so you don't burn your hands.
Searing meat can get messy! Often people recommend a splatter guard, which is great, but I always found them almost impossible to clean. I have found that as long as the temperature is right and the lid has a large enough hole to allow steam to escape, you can just cover your pan with the lid when searing this chicken or frying up bacon. Just keep an eye on it, if you see some liquid forming in the pan, take the lid off.
Shallot: Although they generally take longer to cook, you can use onions.
Preheat oven to 450 F.
In an oven-safe pan over medium heat, add oil of choice. Then add shallots.
Sauté until soft, about 5-10 minutes.
While cooking, dry your chicken thighs and add salt to both sides, rubbing the salt in with your hands.
Add mushrooms, ginger, and garlic and sauté until fragrant, about 1-2 minutes.
Remove vegetables from the pan and put in bowl to the side. Wipe out the pan with paper towels to take out any food bits that may burn while cooking the chicken at higher heat.
Add some additional oil, increase heat to medium high. Put chicken in hot pan skin-side down. The pan should sizzle when you put the chicken in or else you won't get that crispy skin. Make sure you leave at least an inch or two of space between chicken pieces so they fry and don't steam.
Cook about 2-3 minutes and turn the pan 90 degrees. This helps ensure that if there are certain hot spots in your pan (which is typical) everything still gets nice and crispy.
Cook for 2-3 minutes more, then flip. The chicken pieces should come off fairly easily.
Cook for about 2 minutes more.
Turn burner off. Mix the fish sauce and broth and then add into pan, avoiding the crispy skin.
Add veggies back into the pan. Again, avoid putting anything on top of the crispy skin.
Put pan into the oven and let cook for 15-20 minutes. You want the chicken fully cooked inside. If you have it, you can use a meat thermometer to be sure the chicken is fully cooked without having to cut into the chicken (aiming for a temperature of 165 F).
Remove from oven and garnish with cilantro and scallions and serve.