Cut vegetables into bite sizes. Cut the chicken into cubes. Sprinkle on salt, pepper and sake.
Add 1 tablespoon of olive oil in a wok, and fry the finely chopped garlic over low heat. Be sure not to burn it.
Add the chicken, veggies and mushrooms. Stir-fry well and season. When cooked through, add the canned tomatoes and 1 cup of water. Bring to a boil.
Adjust the taste with butter, seasonings and cheese. Mix it and it's done.
I use chopped garlic by Momoya to make it easier.
Frozen sliced okra and frozen vegetable mix are useful for various dishes.
Use plenty of bouillon. Add soy sauce for a hidden flavor. Powdered kombu dashi stock goes well with western dishes. To make the taste richer, add butter and cheese.
If you like lighter taste, add a lot of balsamic vinegar and olive oil instead of butter and cheese. It will be completely different.
Story Behind this Recipe
This is super easy and makes the perfect weekday dinner for working mothers or fathers. It's a healthy dish of chicken simmered in tomatoes. Change the fattiness, acidity and watery according to how you feel. You can make all sorts of flavor variations.
-Use lots of garlic. -You can add bacon or sausages. -Use your favorite vegetables and mushrooms. -Adjust the amount of butter and cheese to vary the richness. -Adjust the amount of ketchup to get the desired sweetness. -You can add extra water and katakuriko potato starch flour to make this soup.