Crispy Chicken with a Savory Mushroom and Celery Oyster Sauce.

Ingredients:

Preparation mode:

To serve: sautéed Pak choi, coriander, drizzle of sesame oil, hot sauce or chilli oil and green parts of spring onion

Preheat oven to 220C . Mix the sauce ingredients together well and set aside.

In two cast iron pans or in batches on medium heat place the chicken skin side down and cook undisturbed until golden crispy (8-10 minutes) Turn and sear for 2 additional. Place skin side up on bottom rack of oven on a baking sheet. Reserve all of the fat.

In a wok add 1-2 Tbspn of the fat and add the garlic and white part of the spring onion. Saute then add the celery and mushrooms, salt and saute until they start to reduce. Add the stock and bring to a boil cooking until the stock turns saucy and the mushrooms absorb it. Add the remaining fat and spring onion, mix and serve immediately with crispy thighs and garnishes.

Footnotes:

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