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Recipes
Refreshing Fuji chicken
Stewed chicken thighs and plenty of mushrooms in oyster sauce
- meat
- mushroom
- Chinese
Ingredients (For 2 people)
| Refreshing Fuji chicken (thigh meat) | 1 |
| Dried shiitake mushrooms | 2 pieces (medium) |
| Shimeji | 1/2 shares |
| Eringi | 1 |
| Baby leaf | 1/3 pack |
| Ginger | a little |
| oil | 2 tablespoons |
| Seasoning | ||||||||||
|
| potato starch | Appropriate amount |
| sesame oil | a little |
Method
Cut the chicken thighs into 12 equal pieces. Cut shimeji mushrooms, eling mushrooms, and dried shiitake mushrooms into bite-sized pieces.
Heat 2 tablespoons of oil in a frying pan and fry the chicken coated in potato starch, skin side up. Once both sides are browned, add the ginger and mushrooms and stir-fry over medium heat.
Add the seasonings (water, Chinese soup base, soy sauce, oyster sauce, sugar, pepper) to ❷, cover and simmer (about 1-2 minutes).
Remove the lid, thicken with potato starch dissolved in water, add sesame oil, place on a plate, scatter baby leaves around, and serve.
Key Points
Browning the chicken on both sides and simmering it will make the chicken tender.
*Recipe provided by: Takayasu Mizuno, creator of the Fujinokuni food capital
Recommended ingredients from Shizuoka Prefecture
Fuji chicken
Delicious low-fat, low-cholesterol, high-protein chicken with a white fat, refreshing texture, grown on soybean, mylo, wheat, and rice-based feeds and selected from XNUMX birds.
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