Dinner

Sake-Braised Chicken Thigh with Shiitake Duxelles, Charred Baby Bok Choy & Saffron Rice

Name: Sake-Braised Chicken Thigh with Shiitake Duxelles, Charred Baby Bok Choy & Saffron Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (about 200g each); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon neutral oil; ½ cup sake; ¼ cup mirin; ¾ cup dashi (or unsalted chicken stock); 1 thumb-sized piece ginger, sliced thin; 2 scallions, white parts only, lightly crushed; 1 teaspoon white miso; 250g fresh shiitake mushrooms, finely minced; 2 cloves garlic, minced; 1 teaspoon sesame oil; 1 cup jasmine rice; 1½ cups chicken stock or dashi; 1 pinch saffron threads; 3 baby bok choy, halved lengthwise; 1 tablespoon soy sauce; 1 teaspoon toasted sesame seeds; 1 scallion, green parts, thinly sliced

Bone-in chicken thighs braise low and slow in sake, mirin, and dashi until fork-tender and lightly caramelized, topped with a fragrant shiitake duxelles (finely minced mushrooms cooked down with garlic and ginger). The sauce reduces to a glossy glaze. Served alongside saffron-infused rice and charred baby bok choy. Intermediate technique—mostly hands-off cooking.

1106calper serving 48gprotein 116gcarbs 42gfat 15min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this