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

Steps Cook Recipes Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce using 14 ingredients and 12 steps

Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce - Thinly coat the chicken in katakuriko. Heat sesame oil in a sauce pan, add the garlic, place the chicken skin side down, and brown evenly. Once the chicken is evenly browned, add the the shimeji mushrooms, then quickly stir-fry. Add the sake, sugar, soy sauce, vinegar and water, bring to a boil, then add the quail eggs. So delicious and no artificial food coloring as in some sweet and sour sauces.

While the chicken was cooking, I made a pot of brown rice, mixed it with steamed vegetables, then served the chicken on top of the rice and veggies.

See great recipes for Stewed Shredded Chicken too!

You can have Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce using 14 ingredients and 12 steps. Here is how you cook that.

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

1. You need 1 fillet Chicken thigh.
2. You need 1 pack Shimeji mushrooms.
3. Prepare 8 Quail eggs (brined).
4. You need 1 clove Garlic.
5. Prepare 1 Green beans.
6. It's 1 Salt.
7. It's 1 Katakuriko.
8. You need 2 tbsp Sesame oil.
9. It's Seasoning ingredients:.
10. You need 2 tbsp Sake.
11. You need 2 tbsp Sugar.
12. Prepare 3 tbsp Soy sauce.
13. It's 100 ml Vinegar.
14. You need 100 ml Water.

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

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..

Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce - Smells The vinegar smells tangy, Kazi bite away, The sweet and sour key echoed in the mouth, The aftertaste is a long, meaty aftertaste, It looks as beautiful as eating. Cherry cap cookies or more commonly known as sugee cookies is another one of my favorite Chinese New Year must-have cookie (besides Dragon Cookies of course) because I love the sw The chicken is cooked over high heat with mushrooms and green onions, then finished in a wonderful savory Chinese brown gravy. Serve it with fried rice or noodles or with stir-fried veggies for a family dinner that is quick and healthy. Sprinkle a pinch of salt and pepper on both sides of the chicken. Add the chicken, diced potato, and berbere seasoning, stir to coat. Add in the baby spinach, stir, and remove from heat. Place the gizzards in the hot butter (watch you don't burn the butter) and saute until golden. Thank you and good luck