Here’s a simple, one-pot, Asian-style dish that you will adore by Sam Stern. A light lager works best to create a flavour-packed sauce that absorbs beautifully into the mushrooms and chicken.

  • 30 - 40 mins
  • 1-2
  • Easy


  • Drizzle of groundnut oil
  • 4 chicken thighs, skin on and bone in
  • 2cm piece of ginger, peeled and cut into thin strips
  • 100ml orange juice
  • 150ml beer (preferably a light lager)
  • 1 tablespoon dark soy sauce
  • ½ star anise
  • 250g shiitake mushrooms
  • About 60g egg noodles


Put the groundnut oil in a heavy-bottomed saucepan or casserole dish over a medium heat. Add the chicken thighs and brown on both sides.

Pour the excess fat out of the pan, then add the ginger and fry for 30 seconds.

Add the orange juice, beer, soy sauce and star anise and bring to the boil. Cover and simmer for 15 minutes.

Meanwhile, prepare the mushrooms by brushing them lightly with kitchen towel to remove any dirt and then slicing them into 1cm thick pieces.

After the 15 minutes, add the mushrooms to the pan and cook for five minutes, covered but stirring occasionally. Prepare the egg noodles according to the packet instructions.

For crispy skin, pick the chicken thighs out of the pan and dry the skin with a kitchen towel. Place skin side down in a dry frying pan over a medium heat, or pop under a hot grill until the skin is nice and crisp.

To serve, place your noodles in a bowl or plate, spoon on the mushrooms and cooking liquor and add two of the
chicken thighs.

Allow the remaining chicken thighs to cool, then cover and refrigerate until ready to use in the next recipe.

Sam’s cookbook, Too Good to Share, is out now.

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