Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce

1. 1

   These are the ingredients for this recipe.

2. 2

   Sprinkle salt on the string beans, then roll them on a cutting board to let them absorb the salt.

3. 3

   This will give them a nice color.

4. 4

   Parboil the string beans in boiling water (without adding salt) for about 2 minutes, then blanch in chilled water.

5. 5

   Cut them evenly into bite-sized pieces.

6. 6

   Cut off the stem end of the shimeji mushrooms, then shred them into small bunches.

7. 7

   Remove the small green core from the garlic clove, then mash it with the flat side of a knife.

8. 8

   Chop the chicken into bite-sized pieces.

9. 9

   Thinly coat the chicken in katakuriko.

10. 10

    Heat sesame oil in a sauce pan, add the garlic, place the chicken skin side down, and brown evenly.

11. 11

    Once the chicken is evenly browned, add the the shimeji mushrooms, then quickly stir-fry.

12. 12

    Add the sake, sugar, soy sauce, vinegar and water, bring to a boil, then add the quail eggs.

13. 13

    Stew for about 5-6 minutes to absorb the flavors, turning the chicken over several times.

14. 14

    When the broth starts to lightly boil and thicken, transfer to a serving dish.

15. 15

    Garnish with the string beans, then serve.

16. 16

    Serve either as a side dish with rice or as a snack to go with drinks.

* Per serving · 4 servings · Values may vary.