Chicken and Shimeji Mushrooms Simmered In Tomato and Yogurt Sauce

• 2 Chicken (thigh or breast meat)
• 1 bunch Shimeji mushrooms
• 100 grams Soy beans (canned, cooked in water)
• 1 clove Garlic
• 80 grams Meiji Bulgarian yogurt (plain yogurt)
• 5 tbsp Ketchup
• 1 tbsp White wine
• 1 tsp Bouillon granules
• 1/2 tsp Sugar
• 1 tbsp Cake flour
• 1 Salt and pepper
• 1 Olive oil

1. Remove any sinews or excess fat from the chicken and cut into bite sized pieces.
2. Break up the shimeji mushrooms and chop the garlic finely.
3. Drain the beans well.
4. Combine the ingredients.
5. Heat the olive oil in a frying pan and add garlic.
6. Fry over medium heat.
7. Coat the chicken with flour and fry until golden brown for about 3~4 minutes.
8. Add the shimeji mushrooms, soy beans and the combined ingredients, and simmer over low heat for about 10 minutes.
9. Taste and season with salt and pepper.
10. Turn off the heat.
11. Transfer to a serving dish.

chicken, mushrooms, soy beans, clove garlic, yogurt, ketchup, white wine, bouillon granules, sugar, flour, salt, olive oil

Taken from cookpad.com/us/recipes/152598-chicken-and-shimeji-mushrooms-simmered-in-tomato-and-yogurt-sauce (may not work)