Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken and shimeji mushrooms simmered in tomato and yogurt sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken and shimeji mushrooms simmered in tomato and yogurt sauce using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce:
- Take 2 Chicken (thigh or breast meat)
- Get 1 bunch Shimeji mushrooms
- Get 100 grams Soy beans (canned, cooked in water)
- Get 1 clove Garlic
- Make ready 80 grams ◎Meiji Bulgarian yogurt (plain yogurt)
- Get 5 tbsp ◎ Ketchup
- Get 1 tbsp ◎White wine
- Take 1 tsp ◎ Bouillon granules
- Get 1/2 tsp ◎ Sugar
- Prepare 1 tbsp Cake flour
- Make ready 1 Salt and pepper
- Make ready 1 Olive oil
Steps to make Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce:
- Remove any sinews or excess fat from the chicken and cut into bite sized pieces.
- Break up the shimeji mushrooms and chop the garlic finely. Drain the beans well. Combine the ◎ ingredients.
- Heat the olive oil in a frying pan and add garlic. Fry over medium heat. Coat the chicken with flour and fry until golden brown for about 3~4 minutes.
- Add the shimeji mushrooms, soy beans and the combined ◎ ingredients, and simmer over low heat for about 10 minutes. Taste and season with salt and pepper. Turn off the heat.
- Transfer to a serving dish.
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