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Categories:
chicken salt pepper katakuriko mushrooms ginger pepper butter sake soy sauce chicken milk katakuriko water
Viewed: 186 - Published at: 8 years agoIngredients
- 1 Chicken (thigh or breast)
- 1 dash Salt
- 1 dash Pepper
- 1 Katakuriko
- 1 Japanese leek
- 1/2 bunch Shimeji mushrooms
- 1 piece Ginger
- 1 pepper Sliced red chili peppers
- 5 grams Butter
- 1/2 tbsp Sake
- 2 tsp Soy sauce
- 1/2 tsp Chicken stock powder
- 100 ml Milk
- 1/2 tsp Katakuriko
- 1 tsp Water
Method
- Thickly slice the spring onion on the diagonal, separate the shimeji mushrooms into small bunches, and julienne the ginger.
- Add the milk to Step 3 and stir once.
- Once the liquid begins to bubble, add katakuriko dissolved in water to thicken.
- Arrange on a dish.
- Heat some butter in a frying pan and saute the ginger until fragrant.
- Add the Step 2 chicken and cook until lightly browned.
- Add the pepper to Step 3, as well as the onion and mushrooms from Step 1.
- Swirl in the sake and the soy sauce around the edges of the frying pan and mix together to blend.
- Add the milk to Step 3 and stir once.
- Once the liquid begins to bubble, add katakuriko dissolved in water to thicken.
- Arrange on a dish.
- Once on the plate, topping with butter while it's still warm will make it taste richer and even more delicious.
