Fried chicken mushrooms with sweet potatoes

Divide the mushrooms by hand or cut them into pieces that are easy to eat with a knife.

To allow the flavor to penetrate more easily, poke holes in the skin of the chicken thighs with a fork and make small cuts in the meat as well

Transfer to a bowl, add dark soy sauce and bonito stock, and mix well

Coat with potato starch or joshinko flour and fry in 170°C oil for about 3 minutes. Remove to a wire rack and cook in the residual heat before frying again. The total frying time should be about 7 minutes

Once the surface is golden brown, remove it onto a wire rack to drain the oil

Sauté the mushrooms in a frying pan for about 2 minutes. Add [A] and bring to a boil. Add the water-dissolved potato starch to thicken

Cut the fried chicken into bite-sized pieces and arrange in a bowl. Pour the mushroom sauce over the top and garnish with chives to taste