Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken thigh and king oyster mushroom butter ponzu stir-fry. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Season with light soy sauce, rice vinegar, chilli oil and give it one final stir. Transfer to a serving dish and serve immediately. 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 favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook chicken thigh and king oyster mushroom butter ponzu stir-fry using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:
- Prepare 250 grams Chicken thigh
- Make ready 100 grams King oyster mushrooms
- Get 6 Shiso leaves
- Make ready 1 cm ◆Tubed garlic
- Take 1 tbsp ◆Sake
- Get 1 dash ◆Salt
- Take 1 dash ◆Coarsely ground black pepper
- Make ready 1 tbsp Olive oil (or vegetable oil)
- Prepare 3 tbsp Ponzu soy sauce
- Prepare 1 tbsp Mirin
- Get 10 grams Butter
Bruschetta is a dialectal term for bread toasted and rubbed with garlic. 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 =). Stir miso with honey, soy sauce, vinegar, sesame oil and garlic in a small bowl. Toss mushrooms and broccoli with half of miso.
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.
Flash fry your mushrooms using a bit of oil. 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. Easy Oyster Mushroom stir-fry is an super easy and healthy dish. Oyster mushroom stir-fry is a very easy and quick dish that my mom usually cooks at home as a weekday dinner.
So that’s going to wrap this up with this special food chicken thigh and king oyster mushroom butter ponzu stir-fry recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
