Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce

Tender Stewed Chicken and Shimeji Mushrooms in a Sweet and Sour Sauce

The vinegar makes the chicken tender and refreshing. Whet your appetite with this perfect accompaniment to rice. You won't be able to put your chopsticks down.

Ingredients: 2 to 3 servings

Chicken thigh
1 fillet
Shimeji mushrooms
1 pack
Quail eggs (brined)
about 8
1 clove
Green beans
as needed
to taste
as needed
Sesame oil
2 tablespoons
Seasoning ingredients:
2 tablespoons
2 tablespoons
Soy sauce
3 tablespoons
100 ml
100 ml


1. These are the ingredients for this recipe.
2. Sprinkle salt on the string beans, then roll them on a cutting board to let them absorb the salt. This will give them a nice color.
3. Parboil the string beans in boiling water (without adding salt) for about 2 minutes, then blanch in chilled water. Cut them evenly into bite-sized pieces.
4. Cut off the stem end of the shimeji mushrooms, then shred them into small bunches. Remove the small green core from the garlic clove, then mash it with the flat side of a knife.
5. Chop the chicken into bite-sized pieces.
6. Thinly coat the chicken in katakuriko.
7. Heat sesame oil in a sauce pan, add the garlic, place the chicken skin side down, and brown evenly.
8. Once the chicken is evenly browned, add the the shimeji mushrooms, then quickly stir-fry.
9. Add the sake, sugar, soy sauce, vinegar and water, bring to a boil, then add the quail eggs.
10. Stew for about 5-6 minutes to absorb the flavors, turning the chicken over several times.
11. When the broth starts to lightly boil and thicken, transfer to a serving dish. Garnish with the string beans, then serve.
12. Serve either as a side dish with rice or as a snack to go with drinks.

Story Behind this Recipe

I wanted to create an accompaniment to rice that would whet the appetite even on days when I'm not up to eating that much. The vinegar also helps combat fatigue.