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

Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce ~ Happy Cooking - now is being sought after by many society around us, one of them is Buddy. they indeed have get used to to take advantage of internet on smartphone to looking for information to be used inspiration. Therefore Admin give Information related Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce is can we make it inspiration.

we able to create Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce using tools 14 ingredient 12 step. the following step by step for cook it.

The ingredients and seasoningsu for cooking Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce

1. Buddy also needs 1 fillet Chicken thigh.
2. You need to prepare 1 pack Shimeji mushrooms.
3. Please buddy prepare 8 Quail eggs (brined).
4. You need to prepare 1 clove Garlic.
5. capable need to provide too 1 Green beans.
6. You need 1 Salt.
7. Also add 1 Katakuriko.
8. Also add 2 tbsp Sesame oil.
9. Please buddy prepare Seasoning ingredients:.
10. capable need to provide 2 tbsp Sake.
11. capable need to provide 2 tbsp Sugar.
12. You need to prepare 3 tbsp Soy sauce.
13. You need to prepare 100 ml Vinegar.
14. capable need to provide too 100 ml Water.

The Step by step how to make Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce

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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