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Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tender stewed chicken and shimeji mushrooms in a sweet and sour sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. 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 particular recipe, we must first prepare a few components. 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 can achieve it.

The ingredients needed to make Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce:

1. Make ready fillet Chicken thigh
2. Prepare pack Shimeji mushrooms
3. Take Quail eggs (brined)
4. Prepare Garlic
5. Make ready Green beans
6. Take Salt
7. Get Katakuriko
8. Make ready Sesame oil
9. Make ready Seasoning ingredients:
10. Take Sake
11. Prepare Sugar
12. Take Soy sauce
13. Make ready Vinegar
14. Prepare 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’s going to wrap this up with this exceptional food tender stewed chicken and shimeji mushrooms in a sweet and sour sauce recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!