Take the root end off the shimeji mushrooms and shred into small bunches.
Remove any extra fat from the chicken and cut into bite-sized pieces.
Put the chicken and shio-koji into a plastic bag and massage well over the bag. Put the bag into the refrigerator for 30 minutes.
Heat some olive oil in a frying pan over medium-high heat. Add the chicken from step 3 to the pan skin side down and brown.
Wipe out any excess oil in the pan with paper towels. Turn over and brown the other side too. It burns easily so watch it carefully!
Lower the heat to low-medium.
When both sides of the chicken are browned, add the shimeji mushrooms and white wine and put on a lid. Lower the heat and steam-fry for 3 minutes.
Set the heat to medium. Add the milk and shredded up cheese and simmer while shaking the pan around occasionally for 5 minutes.
Adjust the flavor with black pepper.
Transfer to a serving dish and serve.
I used this milk for this dish. It was rich and perfect to cook with.
Story Behind this Recipe
Good, tasty milk is important for creamy stews!
I used the recipe by Mimato-san (Recipe ID: 1665090) to make the shio-koji. During Steps 4 and 5, if there's shio-koji left on the surface of the chicken, it will tend to burn, so adjust the heat if needed. Adjust the amount of black pepper to your liking.