Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken thigh and king oyster mushroom butter ponzu stir-fry. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Add in garlic and ginger and saute before adding in the king oyster mushroom and coral broccoli. Add in the stock and let ingredients to cook until mushroom and chicken are cooked through. King oyster mushrooms, also known as king trumpet mushrooms, have thick, white edible stems and small brown caps.
Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have chicken thigh and king oyster mushroom butter ponzu stir-fry using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:
- Take 250 grams Chicken thigh
- Get 100 grams King oyster mushrooms
- Get 6 Shiso leaves
- Prepare 1 cm ◆Tubed garlic
- Take 1 tbsp ◆Sake
- Prepare 1 dash ◆Salt
- Make ready 1 dash ◆Coarsely ground black pepper
- Get 1 tbsp Olive oil (or vegetable oil)
- Prepare 3 tbsp Ponzu soy sauce
- Take 1 tbsp Mirin
- Get 10 grams Butter
The tender chicken bites are cooked in an 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. 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 =).
Instructions to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:
- 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.
King oyster mushroom has a very lovely name in Chinese "鸡腿菇"describing the lovely shape of the raw king oyster mushroom, looks similar to chicken legs and also talking about its special texture after cooked. I present this dish to my husband who is a bbq lover. He told me this is a lovely dish of. Discover king oyster mushroom recipes for vegan diets or Asian dishes for easy weeknight meals or flavorful lunches that are a snap to make. Pan-Fried King Oyster Mushroom China Sichuan Food.
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