Chicken with Potatoes and Mushrooms

This is a recipe I made up combining a few flavors and ingredients I really enjoy. The flavor profile comes from "San Bei Chicken" or Three Cup Chicken. Supposed to be equal portions each of soy sauce, sesame oil and cooking wine. Traditionally that dish is made with dark meat with the bones in. They chop it up, deep fry the pieces then add it to braise. I always hated the tiny shards of bones from the chopping and always felt like there really wasn't much meat. So this recipe uses boneless chicken thighs and I added potatoes just because it goes so well with the sauce. Serve it over white or brown rice with a side of your favorite stir fried greens for a hearty meal.

Chicken with Potatoes and Mushrooms

Ingredients (serves 4)

3 Tablespoons vegetable oil or any oil with little flavor

4-5 skin on chicken thighs, or if you prefer skinless (about 1-1.5 lbs), cut into 2" pieces

5-6 medium yellow or Yukon Gold potatoes, peeled and cut into large pieces

1 small/medium yellow onion, cut into 8 wedges

5-6 dried shitake mushrooms, rehydrated in warm water and and sliced

4 cloves garlic, minced

1 Tablespoon fresh ginger, grated

1/3 cup soy sauce

1 cup water

2 Tablespoons sugar

2 Tablespoons sesame oil

1/4 cup Chinese rice cooking wine

2 Tablespoons cornstarch

Directions

Heat a large saucepan or a deep skillet over high heat. Add oil. When the oil is shimmery add the chicken, skin side down. Cook for 3-4 minutes until skin is golden brown. Flip chicken pieces over and add the potatoes, onions, mushrooms, ginger and garlic. Do not stir yet. Cook for about 3 minutes to brown the other side of the chicken then use a spatula to mix everything. Turn heat down to medium high. Cook stirring often for about 7-8 minutes until potatoes and onions start cooking. Add soy sauce, water, sugar, sesame oil, and rice wine. Stir to coat evenly. Cover and turn down to simmer. If not enough liquid, add a little more water. Simmer for 10-15 minutes on medium low, stirring once or twice. In the meantime, make a cornstarch slurry by combining 2 Tablespoons of cornstarch with 1/4 cup water. Mix well. Check on the chicken and adjust seasonings. When the potatoes are cooked add the cornstarch slurry to thicken the sauce. Bring sauce up to a boil then turn off and remove from heat.

Serve over a hot bowl of rice along with a side of your favorite stir fried greens. For a few other variations, throw in a chopped carrot, Thai basil and/or baby bok choy when braising.