This one pot chicken is perfect as we head into those cooler months of winter. The original recipe was adapted from Annabel Langbein’s recipe. It is so easy to make, smells amazing and there is so little to clean up because it’s all in one pot.
Serves 4 (approx. 599 calories per serve)
Prep time 15 mins
Cook time 40 mins
1kg chicken thigh fillets (or approx. 1.8kg chicken pieces, with bone)
5cm piece of ginger, finely sliced
3tbsp Chinese rice wine
3tbsp dark soy sauce
3 tbsp oyster sauce
1 cup water
100g fresh shiitake mushrooms, sliced (or 35g dried)
2 stalks of spring onion, sliced for garnish
If using dried shiitake mushrooms, soak them in water for at least 20 minutes before slicing. I usually pour hot water on them to quicken the process but retain approx. 1 cup of the water for use later.
In a large pot, add the chicken, ginger, Chinese rice wine, dark soy sauce, oyster sauce, retained mushrom water (if using) and/or water and mushroom. Cover the pot and let it simmer on a low-medium heat for 40 minutes, checking after 20 minutes to add more water if necessary.
Garnish with spring onion and serve with rice and stir-fried vegetables (not included in calorie count).
More One Pot Recipes
- Chicken Casserole with White Wine and Mushrooms
- Winter Beef Bourguignon
- Blissful Butter Chicken
- Sichuan Chilli Fish
- Slow Braised Pork Belly
More Chicken Recipes
- Burmese Chicken Gourd Curry
- South East Asian Chicken Rice
- Sweet Mustard Crumbed Chicken
- Kung Pao Chicken
- Chicken Tikka Masala
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