Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces with 2 tablespoons Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon white pepper, then marinate for at least 15 minutes.

2. 2

   Heat 1 tablespoon neutral cooking oil in a clay pot over medium-high heat, add 1 inch thinly sliced ginger and 4 cloves minced garlic, and stir-fry for 1 minute until fragrant.

3. 3

   Add the marinated chicken pieces to the clay pot and sear for 3-4 minutes until lightly browned on all sides, ensuring not to overcrowd the pot.

4. 4

   Stir in 4 ounces rehydrated and sliced shiitake mushrooms, 2 ounces fresh torn oyster mushrooms, 1 tablespoon chopped fermented black beans, 1/4 cup chicken stock, and 1/4 cup reserved shiitake mushroom liquid to the clay pot, bringing it to a simmer.

5. 5

   Dissolve 1.5 tablespoons white miso paste, 1 tablespoon light soy sauce, and 1 teaspoon sugar in a small amount of the simmering liquid, then return to the clay pot, stir well, cover, and gently simmer for 15 minutes.

6. 6

   Add 2 cups chopped bok choy or choy sum to the clay pot, stir in 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry) to thicken the sauce, and continue cooking for 3-5 minutes until the greens are tender and the sauce has reached your desired consistency.

7. 7

   Drizzle 1 teaspoon sesame oil over the cooked dish and garnish with 2 tablespoons chopped scallions before serving hot.