Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry.
You can Cook Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry using 11 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry
- What You needis 250 grams of Chicken thigh.
- It's 100 grams of King oyster mushrooms.
- What You needis 6 of Shiso leaves.
- What You needis 1 cm of ◆Tubed garlic.
- Lets Go Prepare 1 tbsp of ◆Sake.
- It's 1 dash of ◆Salt.
- Lets Go Prepare 1 dash of ◆Coarsely ground black pepper.
- It's 1 tbsp of Olive oil (or vegetable oil).
- Lets Go Prepare 3 tbsp of Ponzu soy sauce.
- It's 1 tbsp of Mirin.
- Lets Go Prepare 10 grams of Butter.
Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry instructions
- 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..
- 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..
- 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)..
- 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..
- 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..
- 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..
- Here is a version where I added some roughly cut lotus root. I also cut the chicken smaller..