How to Make Ultimate Chicken and Mushrooms in a Creamy Milk Stew

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Make Super Quick Homemade Chicken and Mushrooms in a Creamy Milk Stew. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Good, tasty milk is important for creamy stews!

I used the recipe by Mimato-santo make the shio-koji.
During Steps 4 and 5, if there's shio-koji left on the surface of the chicken, it will tend to burn, so adjust the heat if needed. Adjust the amount of black pepper to your liking. For 3-4 servings. Recipe by ducksoup

Many things affect the quality of taste from Chicken and Mushrooms in a Creamy Milk Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Mushrooms in a Creamy Milk Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken and Mushrooms in a Creamy Milk Stew is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Chicken and Mushrooms in a Creamy Milk Stew using 8 ingredients and 10 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Chicken and Mushrooms in a Creamy Milk Stew:

1. 2 Chicken thighs
2. 2 tbsp Shio-koji (salt-fermented rice malt)
3. 1 bunch Shimeji mushrooms
4. 200 ml Milk (full fat)
5. 70 ml White wine
6. 1 slice Melting type cheese
7. 1/2 tsp Black pepper
8. 1 tbsp Olive oil

Instructions to make to make Chicken and Mushrooms in a Creamy Milk Stew

1. Take the root end off the shimeji mushrooms and shred into small bunches.
2. Remove any extra fat from the chicken and cut into bite-sized pieces.
3. Put the chicken and shio-koji into a plastic bag and massage well over the bag. Put the bag into the refrigerator for 30 minutes.
4. Heat some olive oil in a frying pan over medium-high heat. Add the chicken from step 3 to the pan skin side down and brown.
5. Wipe out any excess oil in the pan with paper towels. Turn over and brown the other side too. It burns easily so watch it carefully!
6. Lower the heat to low-medium. When both sides of the chicken are browned, add the shimeji mushrooms and white wine and put on a lid. Lower the heat and steam-fry for 3 minutes.
7. Set the heat to medium. Add the milk and shredded up cheese and simmer while shaking the pan around occasionally for 5 minutes.
8. Adjust the flavor with black pepper.
9. Transfer to a serving dish and serve.
10. I used this milk for this dish. It was rich and perfect to cook with.

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