chop chicken thigh in to the yellow duck size.
chop mushroom into half.
wash and rinse them
prep 1 cup soy source and 1 cup mirin set aside.
clean a pot, no water in it. add 1 oz vegie oil, ( no olive oil), max heat 1 min.
add chicken into pot, stir fry 3 mins.
add soy source, mirin and mushroom into pot. stir fry 1 min.
add water until cover all chicken and mushroom on the pot.
max heat until soup is boiling.
low heat 30 mins.
Main key: high heat stir fry the chicken in short time and add water to slow cook the keep it tender.