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!
Story Behind this Recipe
I created this recipe because I wanted to make more delicious garlic butter chicken by myself than the one made with a store-bought sauce.
Please bring the chicken to room temperature before frying.