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Stir-Fried Chicken and Mushrooms, Butter and Soy Sauce Flavor

Recipe Stir-Fried Chicken and Mushrooms, Butter and Soy Sauce Flavor

The tip is to first brown chicken until crisp!
First:

Cut chicken thighs into bite-sized pieces, sprinkle with salt and pepper and flour thinly.

Step 1

Cut Eringi in half and into 6-8 clusters.

Trim off the root of shimeji and separate into small cluster.

Cut peppers and red peppers into half lengthwise, remove seeds and stems, cut diagonally, rotating into bite-seized pieces.


Second:
Heat vegetable oil and 10g(0.35 ounce) of butter in a frying pan, cook both sides of chicken thighs until browned, add and cook eringi, shimeji, peppers and red peppers together.

Step 1

Add remaining butter and ingredients for the and mix. Serve on a plate.

Step 2

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