Chicken With Tomato Cream Sauce Recipe by cookpad.japan
Cooking Instructions 1 Finely chop the garlic. Thinly slice the onion. Cut the chicken diagonally into large pieces. Trim off the hard stem end of the shimeji mushrooms and break them apart with your hands. 2 Put the chicken, sake, salt and pepper in a plastic bag, and massage the marinade into the chicken. (This is a tip to make the chicken tender!!) Rest in the refrigerator for at least 10 minutes. 3 Add the cake flour into the bag to coat the chicken. 4 Heat vegetable oil (not listed on the ingredient list) and the garlic in a frying pan until aromatic. Put the chicken from Step 2 in the pan to stir fry. 5 When both sides are cooked until golden brown, add the onion and shimeji mushrooms. Stir fry briefly. Add the canned whole tomatoes and mash them while stir frying. 6 Add the ingredients marked ◯ in the pan. Stir fry until the ingredients are mixed well. Add the heavy cream and simmer. 7 Simmer for 3-5 minutes and serve in a bowl. Garnish with parsley or grated cheese if you like. 1 Finely chop the garlic. Thinly slice the onion. Cut the chicken diagonally into large pieces. Trim off the hard stem end of the shimeji mushrooms and break them apart with your hands. 1 Finely chop the garlic. Thinly slice the onion. Cut the chicken diagonally into large pieces. Trim off the hard stem end of the shimeji mushrooms and break them apart with your hands. 2 Put the chicken, sake, salt and pepper in a plastic bag, and massage the marinade into the chicken. (This is a tip to make the chicken tender!!) Rest in the refrigerator for at least 10 minutes. 2 Put the chicken, sake, salt and pepper in a plastic bag, and massage the marinade into the chicken. (This is a tip to make the chicken tender!!) Rest in the refrigerator for at least 10 minutes. 3 Add the cake flour into the bag to coat the chicken. 3 Add the cake flour into the bag to coat the chicken. 4 Heat vegetable oil (not listed on the ingredient list) and the garlic in a frying pan until aromatic. Put the chicken from Step 2 in the pan to stir fry. 4 Heat vegetable oil (not listed on the ingredient list) and the garlic in a frying pan until aromatic. Put the chicken from Step 2 in the pan to stir fry. 5 When both sides are cooked until golden brown, add the onion and shimeji mushrooms. Stir fry briefly. Add the canned whole tomatoes and mash them while stir frying. 5 When both sides are cooked until golden brown, add the onion and shimeji mushrooms. Stir fry briefly. Add the canned whole tomatoes and mash them while stir frying. 6 Add the ingredients marked ◯ in the pan. Stir fry until the ingredients are mixed well. Add the heavy cream and simmer. 6 Add the ingredients marked ◯ in the pan. Stir fry until the ingredients are mixed well. Add the heavy cream and simmer. 7 Simmer for 3-5 minutes and serve in a bowl. Garnish with parsley or grated cheese if you like. 7 Simmer for 3-5 minutes and serve in a bowl. Garnish with parsley or grated cheese if you like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Vegan Brownies ［Vegetarian] Fried Burdock Root with Sweet-Salty Sauce and Sesame Seeds Vegan Avocado Salad Vegetarian Chinese Cabbage Salad with Olive Oil Topped with Shio-Konbu Meat-Free But Delicious! Vegetarian Gyoza Dumplings Caprese Salad with Pesto alla Genovese Easy Milk and Egg-free Oatmeal Pudding Slow-Cooked Pepper Steak Soft Stewed Chicken and Daikon Radish Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Vegan Brownies ［Vegetarian] Fried Burdock Root with Sweet-Salty Sauce and Sesame Seeds Vegan Avocado Salad Vegetarian Chinese Cabbage Salad with Olive Oil Topped with Shio-Konbu Meat-Free But Delicious! Vegetarian Gyoza Dumplings Caprese Salad with Pesto alla Genovese Easy Milk and Egg-free Oatmeal Pudding Slow-Cooked Pepper Steak Soft Stewed Chicken and Daikon Radish