Good Idea to Serving Perfect Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

Wishing to eat Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with clear procedures on cooking a Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry like a famous chef made.

We hope you got benefit from reading it, now let's go back to chicken thigh and king oyster mushroom butter ponzu stir-fry recipe. 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.

To cook an extraordinary Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry, here are the materials required:

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

After preparing the materials, now you are ready to prepare your appetizing Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry by following the procedures on this section:

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..

Add chicken, soy sauce, and oyster sauce. Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl. Add mushrooms, lemon zest, and lemon juice. Melt butter in large skillet over medium-high heat. Working in batches like this with wok stir-fries is important since home burners don't put out enough heat to properly stir-fry all of the ingredients at once.

Recipe : Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

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step by step to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

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