Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces, with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon cornstarch, and 0.5 teaspoon five-spice powder for at least 15 minutes.

2. 2

   Heat 2 tablespoons vegetable oil in a clay pot over medium heat, then add 3 minced garlic cloves and 1-inch grated fresh ginger, stirring until fragrant for 1 minute.

3. 3

   Add the marinated chicken pieces to the clay pot and sear them until lightly browned on all sides, about 5-7 minutes.

4. 4

   Stir in 1 ounce rehydrated and sliced shiitake mushrooms, then pour in 2 cups chicken broth, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 0.5 teaspoon white pepper, bringing the mixture to a simmer.

5. 5

   Cover the clay pot and reduce the heat to low, allowing the chicken and mushrooms to braise gently for 25 minutes until the chicken is tender.

6. 6

   In a small bowl, whisk together 2 tablespoons sumac and 1 teaspoon orange zest, then stir this mixture into the clay pot along with 1 tablespoon sesame oil.

7. 7

   Simmer uncovered for an additional 5 minutes to allow the sauce to slightly thicken and the sumac flavors to meld, then garnish with 2 sliced scallions before serving.