Garlic Butter Cream Chicken.
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Ingredients for Garlic Butter Cream Chicken:
- Need 3 of Chicken (thighs or breasts).
- Provide 2 clove - Garlic.
- You need 2 for Green onions or scallions.
- Give 1 packet Shimeji mushrooms.
- Give 3 of Asparagus.
- Prepare 1/2 of Red bell pepper.
- Provide 20 grams Butter.
- Need 3 tbsp - Soy sauce.
- Give 2 tbsp of Olive oil.
- Need 1 tbsp - Marmalade.
- Provide 50 ml - Heavy cream.
- Provide 1 dash Salt and pepper.
- Provide of Marinade for the chicken.
- Require 1 tbsp Sake.
- Prepare 1 dash of Salt and pepper.
- You need 3 tbsp Katakuriko.
Garlic Butter Cream Chicken instructions:
- Sprinkle with salt and pepper, 2 tablespoons of sake, and leave it for 20 minutes. Wipe off the excess water, cut into bite-sized pieces, and coat with the katakuriko..
- Crush the garlic with the flat of a knife, and cut into small pieces. Cut the green onions and asparagus diagonally, then cut the red bell pepper into 3 cm square pieces. Separate the shimeji mushrooms..
- Add the olive oil and minced garlic into a cold frying pan, turn on the heat to low, and fry the garlic..
- When fragrant, stir-fry the chicken. When the colour of the chicken has changed, add the asparagus, red bell pepper, and green onions as well..
- When the vegetables become soft and wilted, add the shimeji mushrooms, cover with a lid, and steam-fry for 2 minutes over low heat..
- Add the butter, soy sauce, and marmalade, then briefly stir. When the butter is melted, add the heavy cream, and simmer until thickened..
- Taste it and adjust the flavour with salt and pepper. Serve on a plate, and you're done!.
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