Chicken and Asparagus in Oyster Cream Sauce
My husband's family sent us a bunch of fresh asparagus. I wanted to make a delicious but easy dish with this seasonal vegetable, so I made this.
Instead of shimeji mushrooms, you could use king oyster mushrooms or shitake mushrooms. Recipe by caramel-cookie
Chicken and Asparagus in Oyster Cream Sauce
My husband's family sent us a bunch of fresh asparagus. I wanted to make a delicious but easy dish with this seasonal vegetable, so I made this.
Instead of shimeji mushrooms, you could use king oyster mushrooms or shitake mushrooms. Recipe by caramel-cookie
Cooking Instructions
- 1
Remove any sinews or excess fat from the chicken and cut into bite sizes.
- 2
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.
- 3
Do the same with the ends of shimeji mushrooms and shred into small clumps. Mince the garlic.
- 4
Heat vegetable oil in a frying pan and fry the garlic over medium heat. When it is aromatic, add the chicken.
- 5
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.
- 6
Add the asparagus and shimeji mushrooms. Increase the heat to medium and fry for about 1-2 minutes.
- 7
Pour in the oyster sauce and cream. Stir and mix. Turn off the heat.
- 8
Transfer to a serving dish.
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