Mushroom and chicken stewed with onions
I used store-bought onion paste to save time on cooking. If you have the time, I recommend making your own onion paste by finely chopping and sautéing onions.
The key to this recipe is to sear the chicken skin thoroughly to give it a nice crispy finish.
The key to this recipe is to sear the chicken skin thoroughly to give it a nice crispy 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
Ingredientsfor 3 people
-
- Chicken thigh
- 350g
-
- Salad oil
- 1 tablespoon
-
- mushrooms Use small
- 7 pieces (about 90g)
-
- salt
- A little
-
- sugar
- A little
-
- Alcohol
- 2 tbsp
-
- Onion paste
- 100g
[PR]
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