Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce

Name: Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 1 fillet Chicken thigh; 1 pack Shimeji mushrooms; 8 Quail eggs (brined); 1 clove Garlic; 1 Green beans; 1 Salt; 1 Katakuriko; 2 tbsp Sesame oil; 2 tbsp Sake; 2 tbsp Sugar; 3 tbsp Soy sauce; 100 ml Vinegar; 100 ml Water

cookpad.japan @cookpad_jp

I wanted to create an accompaniment to rice that would whet the appetite even on days when I'm not up to eating that much. The vinegar also helps combat fatigue.

Coating the chicken lightly in katakuriko helps to thicken the sauce.
Bring the stew to a boil after adding the seasoning ingredients in Step 9, then reduce to low-medium heat. Recipe by abichi

I wanted to create an accompaniment to rice that would whet the appetite even on days when I'm not up to eating that much. The vinegar also helps combat fatigue.

Coating the chicken lightly in katakuriko helps to thicken the sauce.
Bring the stew to a boil after adding the seasoning ingredients in Step 9, then reduce to low-medium heat. Recipe by abichi

Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce

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cookpad.japan @cookpad_jp

I wanted to create an accompaniment to rice that would whet the appetite even on days when I'm not up to eating that much. The vinegar also helps combat fatigue.

Coating the chicken lightly in katakuriko helps to thicken the sauce.
Bring the stew to a boil after adding the seasoning ingredients in Step 9, then reduce to low-medium heat. Recipe by abichi

I wanted to create an accompaniment to rice that would whet the appetite even on days when I'm not up to eating that much. The vinegar also helps combat fatigue.

Coating the chicken lightly in katakuriko helps to thicken the sauce.
Bring the stew to a boil after adding the seasoning ingredients in Step 9, then reduce to low-medium heat. Recipe by abichi

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Ingredients

3 servings

1fillet Chicken thigh
1pack Shimeji mushrooms
8Quail eggs (brined)
1 cloveGarlic
1Green beans
1Salt
1Katakuriko
2 tbspSesame oil
Seasoning ingredients:
2 tbspSake
2 tbspSugar
3 tbspSoy sauce
100 mlVinegar
100 mlWater

Cooking Instructions

1

These are the ingredients for this recipe.
2

Sprinkle salt on the string beans, then roll them on a cutting board to let them absorb the salt. This will give them a nice color.
3

Parboil the string beans in boiling water (without adding salt) for about 2 minutes, then blanch in chilled water. Cut them evenly into bite-sized pieces.
4

Cut off the stem end of the shimeji mushrooms, then shred them into small bunches. Remove the small green core from the garlic clove, then mash it with the flat side of a knife.
5

Chop the chicken into bite-sized pieces.
6

Thinly coat the chicken in katakuriko.
7

Heat sesame oil in a sauce pan, add the garlic, place the chicken skin side down, and brown evenly.
8

Once the chicken is evenly browned, add the the shimeji mushrooms, then quickly stir-fry.
9

Add the sake, sugar, soy sauce, vinegar and water, bring to a boil, then add the quail eggs.
10

Stew for about 5-6 minutes to absorb the flavors, turning the chicken over several times.
11

When the broth starts to lightly boil and thicken, transfer to a serving dish. Garnish with the string beans, then serve.
12

Serve either as a side dish with rice or as a snack to go with drinks.

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Cook Today

cookpad.japan @cookpad_jp

on February 20, 2014 06:41

A collection of the best recipes from the Cookpad Japan community, translated into English!

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