Three deboned chicken legs get a short soy and oyster sauce marinade, then a long, patient sear skin-side down. The mushrooms are cooked separately in the same pan so they brown instead of steaming, and a single knob of butter at the end rounds everything out. The whole dish runs on one nonstick pan and about forty minutes.
Home-style · Main
Butter-Glazed Button Mushrooms and Crispy-Skinned Chicken
Chicken thighs sear skin-down until golden, then finish with mushrooms that have been coaxed into giving up their own liquor, a whole head of garlic, and a small knob of butter.
- Prep15 min
- Cook25 min
- Serves3
- LevelEasy
Ingredients
| 500 g | chicken thighs, 3 whole , deboned, cut into 4 or 5 large chunks each |
| 350 g | button mushrooms , wiped clean, quartered |
| 1 whole head | garlic, about 50 g , peeled, cut in half lengthwise |
| 15 to 20 g | neutral oil |
| 5 g | light soy sauce |
| 5 g | oyster sauce |
| 2 g | Shaoxing wine |
| 0.5 g | ground white pepper |
| 10 g | cornstarch |
| 7 g | butter |
| to taste | spiced salt or seasoned salt |
| optional | chopped scallion, to finish |
Method
- Pat the chicken dry, cut into large chunks, and toss with the soy sauce, oyster sauce, wine and white pepper. Add the cornstarch, mix well and rest for 10 minutes.
- Wipe the mushrooms clean with a damp cloth instead of rinsing them, and quarter each one. Halve the garlic cloves.
- Heat the oil in a nonstick pan over medium heat. Lay the chicken in skin-side down and leave it alone for about 2.5 minutes, until that face is golden and lightly blistered.
- Flip each piece, scatter in the garlic, and keep the heat at medium without moving anything for another 2 minutes.
- Toss briefly so the chicken and garlic colour evenly, then turn the heat to low. Lift the chicken and garlic out, leaving the rendered fat in the pan; pour back any excess oil that came with the chicken.
- Spread the mushrooms in a single layer over medium heat for about 30 seconds, toss once, then lower the heat and fry for 5 minutes. Do not add water; the mushrooms release their own liquid and that is where the flavour lives.
- Add the butter and keep everything on low for 3 more minutes, tossing so the quarters get coated.
- Return the chicken, raise the heat to medium and toss for about 1 minute. Season with spiced salt to taste and finish with scallion.
Notes
- Never rinse the mushrooms; wipe them, or they will soak up water and lose the sear.
- Leave the chicken undisturbed during both sears; moving it early tears the skin and costs you the crust.
Ratios and technique checked against 林食圈⭕自萌 on Douguo (黄油蒜香口蘑鸡). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.