Easiest Way to Prepare Yummy Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce

Easiest Way to Prepare Yummy Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce Delicious, fresh and tasty.

Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce. The Best Shimeji Mushroom Recipes on Yummly Wild Mushroom And Truffle Dumplings With Truffle-soy Dipping Sauce, Japanese Noodles With Shimeji Mushroom, Black Angus Wrapped Shimeji Mushroom. Rice with Chicken, Carrot and Shimeji Mushroom Kayanoya.

This Panda Express style Chinese mushroom chicken is very easy to make and perfect for a weekday dinner.

The tender chicken bites are cooked in an aromatic savory sweet sauce with juicy mushrooms and crispy bamboo Combine chicken and all the marinade ingredients in a big bowl.

This sweet and sour chicken tender dish is quick and easy.

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 achieve it.

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

1. It’s 1 of fillet Chicken thigh.

2. You need 1 of pack Shimeji mushrooms.

3. You need 8 of Quail eggs (brined).

4. It’s 1 clove of Garlic.

5. You need 1 of Green beans.

6. It’s 1 of Salt.

7. It’s 1 of Katakuriko.

8. You need 2 tbsp of Sesame oil.

9. It’s of Seasoning ingredients:.

10. You need 2 tbsp of Sake.

11. It’s 2 tbsp of Sugar.

12. You need 3 tbsp of Soy sauce.

13. You need 100 ml of Vinegar.

14. Prepare 100 ml of Water.

So delicious and no artificial food coloring as in some sweet and sour sauces.

I doubled the amount of sweet and sour sauce and thickened the extra with cornstarch in a sauce pan on the stove.

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Sukiyaki is a Japanese winter stew dish consisting thinly sliced beef, tofu, vegetables like mushrooms and cabbage cooked in a mixture.

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

Sweet and sour sauce is one of the most sought after items in Chinese cuisine, whether it's serviced with chicken, pork or prawns.

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