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Chicken Thigh And King Oyster Mushroom Butter Ponzu Stir-fry Recipe

Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Recipe
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Prepare the ingredients before making Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry in your home. Then, follow these steps below to serve Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry for your family or friends.

Ingredients: Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

  • 250 grams Chicken thigh
  • 100 grams King oyster mushrooms
  • 6 Shiso leaves
  • 1 cm ◆Tubed garlic
  • 1 tbsp ◆Sake
  • 1 dash ◆Salt
  • 1 dash ◆Coarsely ground black pepper
  • 1 tbsp Olive oil (or vegetable oil)
  • 3 tbsp Ponzu soy sauce
  • 1 tbsp Mirin
  • 10 grams Butter

How to Make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry in your home by yourself.

    Step 1
  • Cut the chicken thighs into bite-sized pieces and place in a plastic bag. Rub the meat with the seasonings marked by ◆, and let marinate in the fridge for about one hour.
  • Step 2
  • Cut off the stem end of the mushrooms, and rip them by hand into easy-to-eat pieces. If they are hard to split, make a small slice at the base and rip from there.
  • Step 3
  • Julienne the shiso leaves and place in a bowl of water. Shake apart the slices with chopsticks and then immediately remove from the water and pat dry (to remove bitterness).
  • Step 4
  • Heat the olive oil in a frypan and fry the marinated chicken thighs. Once they have browned, cover the pan and cook until the chicken has been cooked through.
  • Step 5
  • Once the chicken is cooked through, add the mushrooms to the pan, and quickly stir-fry on high heat. You can soak up the excess oil with paper towels if you would like.
  • Step 6
  • Combine the ponzu soy sauce, mirin, and butter. Pour over the chicken and mushrooms and quickly mix together before turning off the heat. Immediately put the dish onto a plate, and once you've garnished it with the shiso, it's finished.
  • Step 7
  • Here is a version where I added some roughly cut lotus root. I also cut the chicken smaller.
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