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Best Advice to Cooking Perfect Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

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Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

We hope you got benefit from reading it, now let's go back to chicken thigh and king oyster mushroom butter ponzu stir-fry recipe. To make chicken thigh and king oyster mushroom butter ponzu stir-fry you only need 11 ingredients and 7 steps. Here is how you do it.

To make an extraordinary Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry, here are the materials needed:

  1. Get 250 grams of Chicken thigh.
  2. You need 100 grams of King oyster mushrooms.
  3. Prepare 6 of Shiso leaves.
  4. You need 1 cm of ◆Tubed garlic.
  5. Use 1 tbsp of ◆Sake.
  6. Take 1 dash of ◆Salt.
  7. You need 1 dash of ◆Coarsely ground black pepper.
  8. Get 1 tbsp of Olive oil (or vegetable oil).
  9. Take 3 tbsp of Ponzu soy sauce.
  10. Provide 1 tbsp of Mirin.
  11. Provide 10 grams of Butter.

After readying the materials, now you are ready to make your appetizing Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry by following the instructions below:

  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..
  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..
  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)..
  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..
  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..
  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..
  7. Here is a version where I added some roughly cut lotus root. I also cut the chicken smaller..

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

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