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

Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce. Great recipe for Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce. I wanted to create an accompaniment to rice that would whet the appetite even on days when I'm not up to eating that much. The vinegar also helps combat fatigue.

This mixture is used at the end of cooking time to thicken dishes like Beef Stew, Chicken Stew or Easy Swiss Steak. In this dish I mix equal parts cornstarch and water and stir into the bubbling sauce to thicken. The mushrooms are the highlight of the dish, meaty and juicy, and add an earthy umami to the tender chicken. 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 cook 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. You need 1 clove of Garlic.
5. Prepare 1 of Green beans.
6. You need 1 of Salt.
7. It's 1 of Katakuriko.
8. You need 2 tbsp of Sesame oil.
9. It's of Seasoning ingredients:.
10. Prepare 2 tbsp of Sake.
11. Prepare 2 tbsp of Sugar.
12. Prepare 3 tbsp of Soy sauce.
13. It's 100 ml of Vinegar.
14. You need 100 ml of Water.

Braised chicken with mushrooms (小鸡炖蘑菇) is a classic northern Chinese dish. The recipe originally called for a whole free range chicken, to be braised with dried mushrooms in a soy-sauce-based savory sauce. It is deep-fried chicken swaddled in a sticky sweet and sour sauce, and let's just call a spade a spade: it is DELICIOUS. Ingredients for General Chicken: Sauce: Coconut aminos, molasses, pure maple syrup, rice vinegar, tomato paste, sesame oil, garlic, and sriracha.

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..

It may seem like a lot, but you likely already have most of these. 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. And this is what comes off the stove: juicy pieces of chicken; soft vegetables that have sucked up the flavour of the sauce; Cover and set to sealing. Now, it is time to remove the chicken and shred.