1/2 lemon sliced in thin rings
3-4 celery stalks
8 oz whole button mushrooms
1 Tbsp olive oil
1 cup sake or dry white wine
2 thumbs ginger, diced
8-10 garlic cloves, bruised and peeled
1 Tbsp butter
1 handful celery leaves, roughly chopped
juice of 1/2 lemon
1 tsp soy sauce
2 good glugs fish sauce
2 tsp cornstarch
Combine sake, ginger, garlic cloves, butter, celery leaves, lemon juice, soy sauce, and fish sauce in a glass bowl. Microwave on high for 2 minutes; whisk lightly.
Preheat oven to 300F. Put a cast-iron skillet over high heat. Add oil and when hot, place the chicken skin-side down. Cook 4-5 minutes or until well-browned.
Turn the chicken over and remove the skillet from heat. Place lemon slices on the chicken and arrange the mushrooms around it. Pour on the braising liquid, cover loosely with aluminum foil, and place in oven for 60 minutes. Uncover, add celery stalks, and bake for another 15 minutes.
Remove chicken, mushrooms, and celery to a serving platter. Whisk cornstarch into the braising liquid; there should be enough residual heat in the skillet to thicken - if not put over a low burner.
Serve with rice.