Chicken and Red Wine Sauce Recipe | Kikkoman Corporation

Infused with flavor in a short time

Cooking time

20min

Calories

484kcal

Sodium

800mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Pour (A) into a pot and simmer until reduced to half the original volume.
Quarter the chicken, then season with salt and pepper, and coat with flour.
Cut the onion into wedges. Remove the base from the shimeji mushrooms and divide into individual stems.
Heat up a frying pan, then add the cooking oil, (2) and (3). Steam covered for about 4 minutes over medium heat. Turn over the chicken and cook further for 2 more minutes. Add (1) and (B) and cook for 5-6 minutes over medium heat.
Add the butter. When it has melted and the sauce has thickened, it is ready to serve.

Cooking Basics

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

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