Chinese-Style Flavored Mushroom

• 1 can Japanese style mushroom
• ¼ lb. thinly sliced chicken
• ¼ tsp. salt
• 2 tsp. sake
• 2 tbsp. shoyu
• 1 tbsp. mirin
• 2 tbsp. soup stock
• 1 tsp. oyster sauce
• 1 tbsp. oil
• 1 tsp. potato starch
• 2 tsp. water
• chinese parsley

Drain all excess water from mushrooms and remove stems. Soak chicken in salt and sake mixture for about ten minutes. Heat oil in frying pan and fry the chicken. Add mushrooms and heat further, then add soup stock, shoyu and mirin and cook for about two or three minutes. Add potato starch dissolved with water. Sprinkle Chinese parsley and serve.