Chop up the chicken into large bite-sizes and put them into a bowl. Add the salt, pepper, and grated garlic and rub in well.
Slice off the stem of the shimeji mushrooms and shred finely. Chop the king oyster mushrooms lengthwise into bite-sized pieces, then slice into 3-4 mm thick pieces.
Heat some vegetable oil in a frying pan. When hot, add the chicken from Step 1. Cook until one side is golden brown. Flip over and also cook the other side.
Add all the mushrooms into the pan from Step 3. Toss everything together to stir-fry. When the mushrooms become soft, add the sake and cover the pan to steam-fry over high heat.
When the liquid has almost completely evaporated, add the ● ingredients and simmer to reduce as you stir-fry. When the sauce has reduced, turn the heat off and add the butter. Toss to finish.
Please serve with your favorite veggies. Serve this chicken together with rice to make a great single-dish lunch!
Story Behind this Recipe
Balsamic vinegar combined with soy sauce or oyster sauce makes a versatile sauce for everyday use. It's also great to make a side dish that goes well with rice. So, here's my try on using it with my regular dish.
-Please cook constantly over high heat. -If you're not a fan of butter, you can omit it completely and the dish will still taste delicious.