Introduction
This chicken casserole with mushrooms in teriyaki sauce is a great way to replenish your energy while taking into account the flavor, so it's a great everyday meal! It's so good that you won't even have any soup left, and it's a great way to make dinner!
If you learn how to do this, the chicken on the outside will lose its color! It's really the most tender and flavorful chicken I've ever had!
Ingredients
Chicken thighs: 2, mushrooms: 100g, oyster sauce: 1 tbsp, Orleans marinade: 2 tbsp, black pepper sauce: 2 tbsp, sesame oil: ½ tbsp, soy sauce: 2 tbsp, salt: ½ tbsp, corn starch: 2 tbsp, soy sauce ➕ oyster sauce: 2 tbsp.
Steps
Step 1: Prepare two large chicken thighs and one portion of mushrooms.
Step 2: Bone the chicken thighs and prepare marinade.
Step 3: Marinade: 1 tbsp oyster sauce, 2 tbsp orleans grill seasoning, 2 tbsp black pepper sauce, ½ tsp sesame oil, 2 tbsp soy sauce, ½ tsp salt, pour in the chicken thigh meat and fish to stun them! Marinate for 5 minutes
Step 4: While marinating the meat, you can first cut the mushrooms into cubes
Step 5: While the meat is marinating you can start by cutting the mushrooms into chunks
Step 6: Pour cooking oil into a wok and fry the chicken thighs.
Step 7: Fry the chicken thighs until both sides are golden brown and lightly charred.
Step 8: Pick up and cut into pieces
Step 9: Stir fry the mushrooms in the remaining oil in the pan.
Step 10: Cut the chicken thighs into pieces and add them to the pan.
Step 11: Make the sauce: half a bowl of water, 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, fish fainted and poured into the pot and simmered for 10 minutes over low heat.
Step 12: After 10 minutes, reduce the sauce over high heat and cook.
