Recipe of Favorite Chicken and Umeboshi, Japanese-style Chinjao Rossu
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Ultimate Chicken and Umeboshi, Japanese-style Chinjao Rossu. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken and Umeboshi, Japanese-style Chinjao Rossu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Umeboshi, Japanese-style Chinjao Rossu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Umeboshi, Japanese-style Chinjao Rossu is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this 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 can achieve that.
I was chosen as a tester for dashi stock, thank you very much.
All it took was a little to bring out a great flavor, so there was no need for any other flavoring.
My family loves umeboshi, so this makes an appearance at the dinner table quite often.
・For the meat, pork and chicken tenders also works. For the mushrooms, use whatever you like, such as king oyster and maitake.
・It's very economical.
・I wanted to make good use of the dashi stock and the umeboshi aroma, so I didn't add sesame oil. If you like it, add it. Recipe by putimiko
Ingredients and spices that need to be Make ready to make Chicken and Umeboshi, Japanese-style Chinjao Rossu:
- 1 half of one Chicken breast
- 3 Green peppers
- 1/2 bunch Shimeji mushrooms
- 1 large Umeboshi
- For marinating:
- 1 tsp ■Katakuriko
- 1 tsp ■Cooking sake
- 1 ■Salt and pepper
- 2 cm each Ginger, garlic
- 1/2 tsp ●Dashi stock granules
- 1/2 tsp ● Soy sauce (usukuchi soy sauce if you have it)
- 1/2 tsp ●Sugar
- 2 tsp ●Sake
- 1 tsp ●Mirin
- 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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So that is going to wrap it up for this special food How to Prepare Any-night-of-the-week Chicken and Umeboshi, Japanese-style Chinjao Rossu. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!