Steps

1. Cut Chicken Breast 1 piece (350g) in half lengthwise, then slice into 1 to 1.5 cm thick pieces. Cut into bite-sized pieces.
   🕒 00:46
2. Season the sliced chicken breast with Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp, and let it sit for 10 minutes.
   🕒 01:09
3. Trim the hard ends off Shimeji Mushrooms 1/4 bunch (50g) and break them apart into bite-sized pieces.
   🕒 01:19
4. Coat the chicken that has sat for 10 minutes with Potato Starch 2 tbsp.
   🕒 01:32
5. Heat Vegetable Oil in a frying pan over medium heat.
   🕒 01:41
6. Place the chicken pieces in the heated frying pan and cook until the bottom is set and the edges change color.
   🕒 01:54
7. Flip the chicken, reduce heat to medium-low, cover with a lid, and steam for 2 minutes.
   🕒 02:19
8. Once the chicken is cooked through, transfer it to a plate.
   🕒 02:32
9. Add the shimeji mushrooms to the same frying pan and stir-fry until softened.
   🕒 02:40
10. Add Milk 150ml and Potage Soup Powder 1 packet to the softened mushrooms. Heat while stirring until the sauce thickens. (Key Tip: Heating the sauce will result in a thicker consistency compared to dissolving it in water.)
    🕒 02:47
11. Once the sauce has thickened, return the chicken to the frying pan and coat with the sauce.
    🕒 03:30
12. Season with Salt (to taste) and Pepper (to taste).
    🕒 03:40
13. Plate the dish and pour the remaining sauce from the frying pan over the top. Garnish with chopped parsley, if desired.
    🕒 03:52