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Categories:
thigh salt onion pack mushrooms clove garlic olive oil tomatoes sake water honey ketchup soy sauce vinegar cube bay leaf basil
Viewed: 21 - Published at: 9 years agoIngredients
- 1 thigh Chicken thigh
- 1 Salt and pepper (for the chicken)
- 1 Onion
- 1 pack Mushrooms (or shimeji mushrooms)
- 1 clove Garlic
- 1 to 2 tablespoons Olive oil
- 1 can Canned tomatoes
- 50 ml Cooking sake (red wine, if possible)
- 150 ml Water
- 2 tbsp Honey
- 2 tbsp Ketchup
- 1 tbsp Soy sauce
- 2 tbsp Vinegar
- 1 Soup stock cube
- 1 Bay leaf
- 1 tbsp Dried basil leaves
Method
- Prepping: Slice the chicken thigh into bite-sized pieces.
- Season with salt and pepper.
- Cut the onion in half and slice into 1cm wide slices.
- Chop the hard ends off the mushrooms and slice them in half.
- Heat some olive oil and mashed garlic in a frying pan over low heat.
- Add the chicken thigh and turn the heat to high.
- Transfer onto a plate once it's nicely browned on both sides.
- Add the onion and mushrooms into the same frying pan that you used to cook the chicken.
- Stir-fry until soft.
- Put the chicken back into the pan and continue to stir-fry lightly.
- Mash the canned tomatoes as you add them into the frying pan.
- Then add the rest of the ingredients to make the sauce.
- Simmer over low heat for over 20 minutes until the onions become creamy.
- Dish it up.
- Top with fresh basil or parsley if possible, and enjoy.
