Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken and umeboshi, japanese-style chinjao rossu. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken and Umeboshi, Japanese-style Chinjao Rossu is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken and Umeboshi, Japanese-style Chinjao Rossu is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have chicken and umeboshi, japanese-style chinjao rossu using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken and Umeboshi, Japanese-style Chinjao Rossu:
- Prepare 1 half of one Chicken breast
- Get 3 Green peppers
- Prepare 1/2 bunch Shimeji mushrooms
- Make ready 1 large Umeboshi
- Get For marinating:
- Make ready 1 tsp ■Katakuriko
- Take 1 tsp ■Cooking sake
- Make ready 1 ■Salt and pepper
- Make ready 2 cm each Ginger, garlic
- Get 1/2 tsp ●Dashi stock granules
- Prepare 1/2 tsp ● Soy sauce (usukuchi soy sauce if you have it)
- Make ready 1/2 tsp ●Sugar
- Get 2 tsp ●Sake
- Prepare 1 tsp ●Mirin
- Make ready 1 pinch ＊Dashi stock (to finish)
Steps to make Chicken and Umeboshi, Japanese-style Chinjao Rossu:
- Cut the chicken into thin strips to cook it thoroughly. Put the chicken in a bowl and flavor with the ■ ingredients.
- Remove the stem and seeds from the green pepper and julienne. Remove the stems from the shimeji mushrooms, shred, and set aside. Combine the ● ingredients.
- Heat oil in a frying pan and cook the chicken. When they've more or less cooked, add the green pepper and mushrooms and continue cooking.
- When the green pepper has cooked to your liking, add the shredded umeboshi and all of the ● ingredients and mix together. Add a pinch of dashi stock for the finish. Mix everything together and it's complete.
- Transfer to a serving plate, and sprinkle with sesame if you like. It's also delicious cold, so you could pack this in your bento. The umeboshi makes it perfect for summer lunches.
- How about serving this together with an evening drink to your darling hubby? The acidity of the umeboshi will boost his energy!
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