Step-by-Step Guide to Cook Delicious Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

King oyster mushrooms, also known as king trumpet mushrooms, have thick, white edible stems and small brown caps. They have a very meaty Add the mushrooms back to the wok, along with the light soy sauce and ½ teaspoon sugar.

Here is the best “Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry” recipe we have found so far. This is gonna really delicious.

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

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

Summer is coming and it is quite hot in my city.So I prepare simple dishes for my family Heat up oil in wok over medium fire, fry green onion whites and ginger shreds until aromatic.Flash fry your mushrooms using a bit of oil.Cook your mushrooms until they are slightly charred, then add a splash of water into your wok to help them cook through.

Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry step by 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..
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..

Do not overcook King Oyster mushroom because they become very rubbery.Bruschetta is a dialectal term for bread toasted and rubbed with garlic.Stir miso with honey, soy sauce, vinegar, sesame oil and garlic in a small bowl.

I grew up eating stir fries made with chicken broth granules instead of soy sauce because it adds a different flavour without colouring the entire dish But I found mushroom broth granules in Chinatown and I knew I could make old school stir fries like my mom used to make =).Try an Asian-style sautéed vegetable stir-fry, sized for a crowd.It uses oyster mushrooms which is identified as a low-FODMAP item.This recipe incorporates a newly identified low-FODMAP item, oyster mushrooms, into a stir-fry with Asian favorite bok choy.Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen.