Chicken and Mushrooms in a Creamy Milk Stew

1. 1

   Take the root end off the shimeji mushrooms and shred into small bunches.

2. 2

   Remove any extra fat from the chicken and cut into bite-sized pieces.

3. 3

   Put the chicken and shio-koji into a plastic bag and massage well over the bag.

4. 4

   Put the bag into the refrigerator for 30 minutes.

5. 5

   Heat some olive oil in a frying pan over medium-high heat.

6. 6

   Add the chicken from step 3 to the pan skin side down and brown.

7. 7

   Wipe out any excess oil in the pan with paper towels.

8. 8

   Turn over and brown the other side too.

9. 9

   It burns easily so watch it carefully!

10. 10

    Lower the heat to low-medium.

11. 11

    When both sides of the chicken are browned, add the shimeji mushrooms and white wine and put on a lid.

12. 12

    Lower the heat and steam-fry for 3 minutes.

13. 13

    Set the heat to medium.

14. 14

    Add the milk and shredded up cheese and simmer while shaking the pan around occasionally for 5 minutes.

15. 15

    Adjust the flavor with black pepper.

16. 16

    Transfer to a serving dish and serve.

17. 17

    I used this milk for this dish.

18. 18

    It was rich and perfect to cook with.

* Per serving · 4 servings · Values may vary.

No additional tips available.