Braised Chicken Thigh With Radish

Recipe: Braised Chicken Thigh With Radish (4 - 5 servings)

INGREDIENTS

• 4 - 5 bone-in skin-on chicken thighs (about 2 lbs)
• 2 stalks scallions
• 3 cloves garlic, diced
• 1 thumb sized ginger, sliced
• 1 shallot, finely chopped
• 8 - 10 radishes, halved
• 2 tablespoons cooking oil
• 1 cup water or just enough to submerge chicken thighs and radishes
• 1 teaspoon dark soy sauce
• 1/2 teaspoon brown sugar 
• Thinly sliced scallion for garnish (optional)

Seasonings for chicken

• 2 tablespoons light soy sauce

• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon fish sauce (optional)
• 2 tablespoons Shaoxing wine or rice wine

INSTRUCTIONS

1. Marinate chicken with seasonings and let it sit for at least half an hour or up to 5 hours.

2. Heat up cooking oil in a wok or a deep skillet over high heat.  Add ginger, shallot and garlic, cook and stir for about 1 minute or until fragrant. 

3. Add chicken thighs to wok/skillet, sear skin side down and cook until lightly brown. Turn over and continue to cook for 1 minute or so.   Then stir in the radish chunks, cook for about 1 minute. 

4. Add water, scallion, dark soy sauce and sugar. Make sure there is enough water to submerge the chicken and radish chunks. Let mixture come to a boil, then reduce heat to medium. Cover and let braise for 30 minutes. Add water as needed, stir occasionally to make sure ingredients are evenly coated in seasoning.  Note: Taste the gravy after more water is added. If taste is diluted, you may add a little more soy sauce, oyster sauce or sprinkle of salt to your liking.

4. Braise until meat is tender and radish is soft enough for a fork to pierce through.  Simmer further to thicken up the gravy or simply add corn starch solution. 

5. Transfer to a plate and garnish with scallion. Serve warm with steamed rice.