Chicken and Mushrooms in a Creamy Milk Stew

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

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.
4. Put the bag into the refrigerator for 30 minutes.
5. Heat some olive oil in a frying pan over medium-high heat.
6. Add the chicken from step 3 to the pan skin side down and brown.
7. Wipe out any excess oil in the pan with paper towels.
8. Turn over and brown the other side too.
9. It burns easily so watch it carefully!
10. Lower the heat to low-medium.
11. When both sides of the chicken are browned, add the shimeji mushrooms and white wine and put on a lid.
12. Lower the heat and steam-fry for 3 minutes.
13. Set the heat to medium.
14. Add the milk and shredded up cheese and simmer while shaking the pan around occasionally for 5 minutes.
15. Adjust the flavor with black pepper.
16. Transfer to a serving dish and serve.
17. I used this milk for this dish.
18. It was rich and perfect to cook with.

chicken, koji, mushrooms, milk, white wine, type cheese, black pepper, olive oil

Taken from cookpad.com/us/recipes/171692-chicken-and-mushrooms-in-a-creamy-milk-stew (may not work)