Step-by-Step Guide to Prepare Quick Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken thigh and king oyster mushroom butter ponzu stir-fry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry is something which I’ve loved my entire life.

To begin with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:

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

Steps to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:

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.

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