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Categories:Viewed: 3 - Published at: 5 years ago
Ingredients
- 1 Chicken (thigh or breast meat)
- 8 Asparagus
- 1 bunch Shimeji mushrooms
- 1 clove Garlic
- 1 tbsp Sake
- 2 tbsp Oyster sauce
- 4 tbsp Cream
- 1 sufficient amount to fry Vegetable oil
Method
- Remove any sinews or excess fat from the chicken and cut into bite sizes.
- Discard the end of each woody stalk of the asparagus and cut into 4~5 cm lengths.
- Blanch the asparagus until it retains some firmness, and drain well.
- Do the same with the ends of shimeji mushrooms and shred into small clumps.
- Mince the garlic.
- Heat vegetable oil in a frying pan and fry the garlic over medium heat.
- When it is aromatic, add the chicken.
- Fry over medium heat and turn over the chicken.
- After browning both sides of the chicken, pour in the sake.
- Cover and simmer over low heat for 2-3 minutes.
- Add the asparagus and shimeji mushrooms.
- Increase the heat to medium and fry for about 1-2 minutes.
- Pour in the oyster sauce and cream.
- Stir and mix.
- Turn off the heat.
- Transfer to a serving dish.
