Creamy stewed chicken & maitake-mushroom
– amount: one person
– cooking time: 20 minutes
-Chicken (thigh meat or breast meat) 1/2 sheets (150 g)
-maitake 50 g
-milk 50 cc
-flour 1/2 big spoon
-olive oil 1/4 big spoon
-salt and pepper qs
-chopped parsley qs
*1 big spoon: 15cc/15g
1, Cut the chicken into bite-sized pieces, and the salt and pepper. Loosen Maitake-mushroom.
2, Warm the olive oil over medium heat in a frying pan, and bake the chicken from the skin. Once marked with both sides browned, fry to put maitake.
3, Sprinkled with flour, and fry until ashiness is eliminated. Put the milk, and cook until get thickened.
4, Finally established a taste with salt and pepper, and serve over the chopped parsley to color.
This recipe is utilized the UMAMI taste of maitake. Milk will be replaced by soy milk.