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1
Cut the chicken thigh into bite-sized pieces.
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2
Season with salt and pepper.
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3
Finely chop the onion into slightly large pieces.
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4
Cut the mushrooms into bite-sized pieces.
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5
Heat olive oil in a frying pan and saute the garlic.
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6
Once fragrant, add the chicken and cook until lightly brown.
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7
(It doesn't have to be cooked through at this point.)
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8
Remove chicken from the pan and set aside.
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9
Add the onion into the frying pan from Step 2 and saute until translucent.
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10
Place the set aside chicken and mushrooms on top in that order.
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11
Pour the sake, cover, and steam over medium heat.
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12
Once the chicken is cooked through, turn off the heat, add the heavy cream and turn the heat back on.
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13
Once heated, add the soy sauce and season with salt and pepper.
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14
Once everything is well combined, it's done.
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15
It goes well with rice, but it's perfect as a pasta sauce too.
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16
Please give it a shot.
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17
It's a very rich sauce, so it will go best with a thick pasta like tagliatelle.
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18
Tips: The salt flavor tends to be augmented easily in a cream dish, so please make sure to check the taste when seasoning.
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19
When taking out the chicken at Step 2, please take out the garlic as well (to prevent it from burning).
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20
The steaming time after covering at Step 3 is about 3 to 5 minutes.
