Steps

1. In a bowl, combine Oyster Sauce 3 tbsp, Honey 1 tbsp, and Milk 150cc. Mix well. (Key Tip!) Using milk instead of heavy cream makes it easy to prepare at home.
   🕒 02:38
2. Thinly slice Onion 1/2 medium.
   🕒 03:21
3. Tear Eringi Mushrooms 1 pack and Maitake Mushrooms 1 pack into bite-sized pieces by hand. (Key Tip!) Tearing them by hand helps the sauce cling better and enhances the aroma.
   🕒 03:25
4. Cut Chicken Thigh 1 piece into bite-sized pieces.
   🕒 04:00
5. Heat Vegetable Oil 1 tbsp in a frying pan over medium heat.
   🕒 04:13
6. Place the chicken pieces skin-side down in the pan without overlapping. Sprinkle with Salt a little and Pepper a little, then stir-fry until browned. (Key Tip!) While beef or pork can be used, white meats like chicken or pork, or seafood like shrimp and scallops, pair well with cream sauces.
   🕒 04:22
7. Once the chicken is 60-70% cooked, add the thinly sliced onion and stir-fry until it becomes translucent.
   🕒 05:05
8. Add the torn eringi and maitake mushrooms and stir-fry until wilted.
   🕒 05:15
9. Add Cooking Sake (Rice Wine) 1 tbsp for flavor.
   🕒 06:02
10. Add the prepared Oyster Cream Sauce 3 tbsp and Pepper a little, and stir-fry briefly. (Key Tip!) Oyster sauce has a complex umami that pairs excellently with milk, creating a mellow saltiness.
    🕒 06:12
11. Transfer to a serving dish and sprinkle with chopped green onions a little.
    🕒 07:05
12. Deshell and rinse Clams 200g, scrubbing to remove any grit.
    🕒 07:30
13. Cut Potatoes 2 medium, Carrots 100g, and Onion 1/4 medium into 1cm cubes.
    🕒 07:30
14. Cut Green Beans 4 stalks into 1cm lengths.
    🕒 07:37
15. Heat Vegetable Oil 1 tbsp in a frying pan over medium heat.
    🕒 07:53
16. Add the cubed potatoes, onions, carrots, and green beans to the pan. Sprinkle with Salt a little and stir-fry until softened. (Key Tip!) Seasoning with salt draws out the vegetables' natural sweetness. You can also add mushrooms, zucchini, asparagus, or turnips for added flavor.
    🕒 08:03
17. Once the vegetables become translucent, add Water 600cc and Cooking Sake (Rice Wine) 50cc and bring to a boil.
    🕒 08:50
18. Reduce heat to low once boiling, then add the deshelled clams 200g and cook until they open. (Key Tip!) Avoid high heat to prevent the clams from becoming tough. Scallops, peeled shrimp, bacon, ham, sausages, or oysters can be used as substitutes for clams.
    🕒 09:12
19. Add Oyster Cream Sauce 5 tbsp and Salt a little, and simmer briefly.
    🕒 10:02
20. Serve in a bowl and generously sprinkle with freshly ground Black Pepper a little.
    🕒 10:32