Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce Recipe

Name: Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Chicken (thigh or breast meat); 1 bunch Shimeji mushrooms; 100 grams Soy beans (canned, cooked in water); 1 clove Garlic; 80 grams Meiji Bulgarian yogurt (plain yogurt); 5 tbsp Ketchup; 1 tbsp White wine; 1 tsp Bouillon granules; 1/2 tsp Sugar; 1 tbsp Cake flour; 1 Salt and pepper; 1 Olive oil

Servings: persons

2 Chicken (thigh or breast meat)
1 bunch Shimeji mushrooms
100 grams Soy beans (canned, cooked in water)
1 clove Garlic
80 grams Meiji Bulgarian yogurt (plain yogurt)
5 tbsp Ketchup
1 tbsp White wine
1 tsp Bouillon granules
1/2 tsp Sugar
1 tbsp Cake flour
1 Salt and pepper
1 Olive oil

1
Remove any sinews or excess fat from the chicken and cut into bite sized pieces.
2
Break up the shimeji mushrooms and chop the garlic finely.
3
Drain the beans well.
4
Combine the ingredients.
5
Heat the olive oil in a frying pan and add garlic.
6
Fry over medium heat.
7
Coat the chicken with flour and fry until golden brown for about 3~4 minutes.
8
Add the shimeji mushrooms, soy beans and the combined ingredients, and simmer over low heat for about 10 minutes.
9
Taste and season with salt and pepper.
10
Turn off the heat.
11
Transfer to a serving dish.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Chicken (thigh or breast meat), 1 bunch Shimeji mushrooms, 100 grams Soy beans (canned, cooked in water), 1 clove Garlic, and more.

Yes, Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce

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