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Chicken Breast and King Oyster Mushroom Stir-fry with Kabosu

Chicken Breast and King Oyster Mushroom Stir-fry with Kabosu

Chinese style stir fry in simple salted taste with the fragrance of citrus. The mild sour taste is really delicious.

Ingredients: 4 servings

Chicken breasts
2
Katakuriko
as needed
King oyster mushrooms
4
Sesame oil
2 tablespoons
Kabosu citrus (sliced))
1 small
Sauce
Water
80ml
Chicken soup stock granules
1 teaspoon
Kabosu citrus juice
2 tablespoons
Sugar
1 tablespoon
Salt
1/2 teaspoon plus
Black pepper
a little
Katakuriko
1 1/2 teaspoons

Steps

1. Slice the chicken breasts thinly on the diagonal, and season with salt (not listed). Dust with some katakuriko using a tea strainer. Slice the mushrooms to about 5 mm thick crosswise, then cut in half lengthwise.
2. Combine the sauce ingredients.
3. Quickly fry the chicken slices in 1 tablespoon of sesame oil and remove from the pan. Stir fry the mushrooms in another tablespoon of sesame oil until softened and take out of the pan.
4. Put the combined sauce ingredients in the frying pan and bring to the boil. Add the chicken, mushrooms, and kabosu slices, stir fry and it's done.

Story Behind this Recipe

To highlight the kabosu citrus fragrance, I used salt-based sauce.