Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken and shimeji mushrooms simmered in tomato and yogurt sauce. One of my favorites. This time, 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 meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook chicken and shimeji mushrooms simmered in tomato and yogurt sauce using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce:
- Prepare 2 Chicken (thigh or breast meat)
- Make ready 1 bunch Shimeji mushrooms
- Get 100 grams Soy beans (canned, cooked in water)
- Take 1 clove Garlic
- Take 80 grams ◎Meiji Bulgarian yogurt (plain yogurt)
- Get 5 tbsp ◎ Ketchup
- Get 1 tbsp ◎White wine
- Take 1 tsp ◎ Bouillon granules
- Prepare 1/2 tsp ◎ Sugar
- Prepare 1 tbsp Cake flour
- Prepare 1 Salt and pepper
- Prepare 1 Olive oil
Instructions 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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