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Composition Chicken and Asparagus in Oyster Cream Sauce:
- Prepare 1 Chicken (thigh or breast meat)
- Give 8 Asparagus
- Provide 1 bunch - Shimeji mushrooms
- Give 1 clove for Garlic
- Provide 1 tbsp Sake
- Require 2 tbsp of Oyster sauce
- Give 4 tbsp for Cream
- Prepare 1 for sufficient amount to fry Vegetable oil
Chicken and Asparagus in Oyster Cream Sauce process:
- Remove any sinews or excess fat from the chicken and cut into bite sizes.
- Discard the end of each woody stalk of the asparagus and cut into 4~5 cm lengths. Blanch the asparagus until it retains some firmness, and drain well.
- Do the same with the ends of shimeji mushrooms and shred into small clumps. Mince the garlic.
- Heat vegetable oil in a frying pan and fry the garlic over medium heat. When it is aromatic, add the chicken.
- Fry over medium heat and turn over the chicken. After browning both sides of the chicken, pour in the sake. Cover and simmer over low heat for 2-3 minutes.
- Add the asparagus and shimeji mushrooms. Increase the heat to medium and fry for about 1-2 minutes.
- Pour in the oyster sauce and cream. Stir and mix. Turn off the heat.
- Transfer to a serving dish.
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