Milk Stew with Chicken Tenderloin and Mushrooms

 

Ingredients (serves 2)

Chicken tenderloin: approx. 180g (about 3 pieces)

Soy sauce: 1/2 tsp

Onion: 1/4

Buna-shimeji mushrooms: approx. 80g

Milk: 300ml

Salted butter: 10g

Granulated consommé: 2 tsp

Potato starch (katakuriko): 1 tbsp + 2 tsp (to be used in two separate steps)

Coarsely ground black pepper: to taste

How to make 

① Cut the chicken tenderloin into 2cm-sized pieces (using a diagonal slicing technique). Thinly slice the onion (1–2mm thick). Trim the ends of the buna-shimeji mushrooms and separate them.

② Place the chicken tenderloin and soy sauce in a heat-resistant container and mix. Then, add 2 teaspoons of potato starch and mix again.

③ Spread the sliced ​​onion and buna-shimeji mushrooms over the top.

④ Cover loosely with plastic wrap and heat in a 600W microwave for 2 minutes and 30 seconds.

⑤ Remove from the microwave, add the salted butter and granulated consommé, and stir while still hot.

⑥ Add the milk and 1 tablespoon of potato starch, then stir. Microwave again at 600W for 3 minutes and 30 seconds to 4 minutes, or until the edges of the mixture in the container begin to bubble.

*Note: Microwave heating times are estimates; please adjust as needed while checking the progress.

⑦ Stir until the mixture thickens (if it is not thick enough, heat it for a little longer), then serve in bowls. Sprinkle with coarsely ground black pepper to taste, and it’s ready to enjoy.