Fuchsia Dunlop's braised chicken with dried shiitake mushrooms from The Wednesday Chef by Fuchsia Dunlop and Luisa Weiss

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Notes about this recipe

  • ashallen on September 12, 2022

    This had a very nice, flavorful sauce that's a bit on the sweet side and tender chunks of chicken and mushrooms. My dried shiitakes were very large - I used 1.25 oz instead of the number of mushrooms called for in the recipe and that was a good amount. I cut larger ginger slices since my guess was that they were meant to infuse the sauce with flavor versus being eaten directly. I really liked their flavor in this dish, though, so next time I'll cut at least some of them more finely so they can be easily eaten with everything else. I left all the cooking oil in the dish and it didn't seem overly oily. Leftovers kept well to the next day.

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