Chicken and Asparagus in Oyster Cream Sauce

1. 1

   Remove any sinews or excess fat from the chicken and cut into bite sizes.

2. 2

   Discard the end of each woody stalk of the asparagus and cut into 4~5 cm lengths.

3. 3

   Blanch the asparagus until it retains some firmness, and drain well.

4. 4

   Do the same with the ends of shimeji mushrooms and shred into small clumps.

5. 5

   Mince the garlic.

6. 6

   Heat vegetable oil in a frying pan and fry the garlic over medium heat.

7. 7

   When it is aromatic, add the chicken.

8. 8

   Fry over medium heat and turn over the chicken.

9. 9

   After browning both sides of the chicken, pour in the sake.

10. 10

    Cover and simmer over low heat for 2-3 minutes.

11. 11

    Add the asparagus and shimeji mushrooms.

12. 12

    Increase the heat to medium and fry for about 1-2 minutes.

13. 13

    Pour in the oyster sauce and cream.

14. 14

    Stir and mix.

15. 15

    Turn off the heat.

16. 16

    Transfer to a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.