Chinese-style fried chicken with mushrooms and bacon

Ingredients:

• 8 bone-in, skin-on chicken thighs (1.2 - 1.3 kg)
• 2 tablespoons of vegetable oil
• 200 g shiitake mushrooms, caps chopped
• 2 tablespoons oyster sauce
• 1 tbsp. lightly salted soy sauce
• 2 tsp. dark sesame oil
• 1 tbsp. grated peeled ginger root
• 2 dried Chinese sausages (about 100g), thinly sliced ​​(or 2 strips chopped fried maple bacon)
• 1 small bunch green onions, cut into 1cm pieces.
• Cooked white rice, for serving

Preparation:

1. Season the chicken with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the chicken skin-side down and cook until golden brown and crispy, 7-10 minutes. Flip and cook until the thighs are golden brown on the other side, about 5 minutes. Transfer the chicken to a plate.
2. Wipe out the skillet. Add the remaining 1 tablespoon of vegetable oil and heat over medium-high heat. Add the mushrooms, season with salt, and cook, stirring occasionally, until golden brown around the edges, about 5 minutes.
3. Meanwhile, in a small bowl, combine 3/4 cup water, oyster sauce, soy sauce, sesame oil, and ginger. Return the chicken to the pan, skin side up, add the oyster sauce mixture, and bring to a boil. Reduce heat, cover, and simmer until the chicken is cooked through and the sauce has reduced slightly, about 7 minutes. Add the sausage and cook until heated through, about 1 minute. Stir in the green onions.
4. Divide the chicken and sauce among plates. Serve with rice.
   
   
   Note
   
   Chinese sausage is a tough sausage with a sweet, smoky flavor. If you can't find it, use maple bacon.