Ingredients:

Main:

• 4 bone-in chicken thighs, skin on

• 1 small lotus root, peeled and thinly sliced

• 6 dried shiitake mushrooms (rehydrated in warm water for 20 min, sliced)

• 2 green onions, chopped

• 3 slices fresh ginger

• 2 cloves garlic, minced

• 2 tbsp sesame oil

Jasmine Tea Marinade:

• 1 cup brewed jasmine tea (strong)

• 1 tbsp soy sauce

• 1 tsp Shaoxing wine (or dry sherry)

• 1 tsp honey

• ½ tsp Chinese five spice

Sauce:

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp Chinese black vinegar (or balsamic)

• 1 tbsp plum sauce

• 1 tsp cornstarch mixed with 2 tbsp water

Instructions:

1. Marinate the Chicken (Optional but Ideal)
   In a bowl, combine chicken thighs with jasmine tea, soy sauce, honey, Shaoxing wine, and five spice. Let marinate for 1–2 hours in the fridge.

2. Preheat the Skillet
   Set the Platinum Electric Oil Core Skillet to 350°F. Add sesame oil, let it warm up, then sauté ginger and garlic until fragrant (about 30 seconds).

3. Sear the Chicken
   Remove chicken from marinade and pat dry. Place skin-side down into the skillet and sear for 4–5 minutes per side until golden. Remove and set aside.

4. Sauté Veggies
   Add lotus root slices and shiitake mushrooms to the skillet. Cook for 3 minutes, stirring occasionally.

5. Simmer
   Return chicken to the skillet. Pour in the reserved jasmine tea marinade and cover. Reduce heat to 275°F and let simmer covered for 25–30 minutes.

6. Thicken the Sauce
   Add the soy-plum-vinegar sauce mix and stir gently. Add cornstarch slurry and stir until sauce thickens to a glossy glaze.

7. Garnish & Serve
   Top with chopped green onions. Serve hot with jasmine rice or sticky rice.