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.
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.
Add remaining butter and ingredients for the