Asian Chicken Thighs

I am getting more comfortable with mixing ingredients and discover what works and what doesn’t. Tonight I combined 2 different chicken thigh recipes and made it my own.

  • 5 chicken thighs (about 1-3/4 pounds), skin removed
  • 2 tablespoon of oil
  • 5 dried mushroom (soak in hot water)
  • 1/3 cup mushroom water
  • 1/4 cup packed brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons hot Korean paste
  • 1 tablespoon white vinegar
  • 4 garlic cloves, minced
  • 1/4 teaspoon Chinese five-spice powder
  • 10 chestnuts

In a large skillet over medium heat, cook chicken in oil for 8-10 minutes on each side or until a meat thermometer reads 180°. In a small bowl, whisk the mushroom water, brown sugar, soy sauce, hot Korean paste, vinegar, garlic and five-spice powder.
Pour over chicken. Add mushroom and chestnut, bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
Take the chicken out and serve over fried rice cakes, Reserve left over sauce, mix with some water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened, pour over chicken. Serve with rice. Garnish with green onions. Yield: 5 servings.

Recipe Adapted from Taste Of Home

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