Hoisin Chicken

• 4–6 whole chicken thighs, bone in, skin on
• 2 Tbsp. peanut oil
• 3 large garlic cloves, minced fine
• 0.25 lb. mushrooms, sliced
• 3 Tbsp. hoisin sauce
• 4 Tbsp. water
• 1 Tbsp. Shiaoxing wine (or dry sherry)
• 1 tsp. soy sauce
• 0.25 tsp. 5 spice powder

You can use boneless, skinless thighs if you want, just take 5 minutes off the cooking time.

In a skillet, cook the garlic in the oil until it's just starting to color. Add the hoisin sauce and stir fry for 30 seconds.

Add the chicken and cook, skin-side down, uncovered, for about 10 minutes. Sprinkle with the 5 spice powder, turn the chicken over, add the mushrooms, soy sauce, wine, and water, and cover.

Cook on low heat until done, about 25 minutes.

Serve with rice and a cucumber salad.