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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tender stewed chicken and shimeji mushrooms in a sweet and sour sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook tender stewed chicken and shimeji mushrooms in a sweet and sour sauce using 14 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce:
  1. Make ready 1 fillet Chicken thigh
  2. Take 1 pack Shimeji mushrooms
  3. Prepare 8 Quail eggs (brined)
  4. Prepare 1 clove Garlic
  5. Make ready 1 Green beans
  6. Make ready 1 Salt
  7. Prepare 1 Katakuriko
  8. Get 2 tbsp Sesame oil
  9. Prepare Seasoning ingredients:
  10. Take 2 tbsp Sake
  11. Make ready 2 tbsp Sugar
  12. Prepare 3 tbsp Soy sauce
  13. Get 100 ml Vinegar
  14. Make ready 100 ml Water
Instructions 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.

So that is going to wrap this up with this exceptional food tender stewed chicken and shimeji mushrooms in a sweet and sour sauce recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!