Mushroom and chicken stewed with onions
We used commercially available onion paste to reduce the cooking time. If you have time, we recommend making your own homemade onion paste by finely chopping and frying onions.
The key to this dish is to thoroughly cook the chicken skin side to give it a fragrant finish.
The key to this dish is to thoroughly cook the chicken skin side to give it a fragrant finish.
How to make it
1
Cut the chicken thighs into bite-sized pieces and cook skin-side down in a frying pan with salad oil over a flame
2
Add mushrooms, salt and sugar and continue to sauté
3
Once the mushrooms are browned all over, remove them to another bowl, add sake, and cover with aluminum foil
4
Continue cooking for 3-4 minutes, and once the chicken is cooked through, add the mushrooms back in, add the onion paste and mix quickly
5
Once it boils, taste and add salt, then remove from heat and serve in a serving dish
Ingredients for 3 people
-
- Chicken thigh
- 350g
-
- Salad oil
- 1 tablespoon
-
- Use small mushrooms
- 7 pieces (about 90g)
-
- salt
- A little
-
- sugar
- A little
-
- Alcohol
- 2 tbsp
-
- Onion paste
- 100g
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