tender chicken with as you like...

I love this quick chicken recipe.

I've had this with steamed rice, but you can also try with coconut rice or coconut buns from Jamie Oliver's recipe. 

Hope you'll like it. 

この、鶏もも肉を使ったレシピ、とても簡単で美味しく出来るのが助かっています。

私は、ごはんと一緒に頂きましたが、ココナッツライスや、ジェイミーオリバーのレシピ、coconut bunsと一緒に食べるのも美味しそう。

お試しください。

Shiitake mushrooms are Japanese mushroom. Today, we can find so many different mushrooms in the supermarket. I love to use a lot of different types of mushrooms. 

For example...

Shiitake mushrooms: looks like photo above, it is not exactly same shiitake mushroom as we eat in Japan

Enoki mushrooms: very thin, long and white color

Shimeji mushrooms: could be white or brown, bunch of little mushrooms stick together, great for stir fly and pasta

Maitake mushrooms: one of my favorite mushroom on the earth. They are really aromatic and juicy. Autumn is the best season. Looks like flat and a lot of folds. For not to kill the aroma, simply tempura is the best way to enjoy. Serve it with green tea salt. mmmhh...  

Matsutake mushroom: most expensive mushrooms in Japan. Usually you can find them in supermarket (in japan) in wooden box with bed of fluffy cushion. Usually simply charcoal grill or soup. Season is autumn.   

Eringi mushroom: big and super meaty mushroom. I love the texture.

Diced chicken thighs x4

Sprouting broccoli x as much as you like(I used 1 pack)

Small red chilli x1

Shiitake mushroom 

Shimeji mushroom 

Soy sauce x200ml

Vinegar x200ml

Sugar x3tbps

Sesame oil x1tsp 

Sesame seeds(for sprinkle on the top)

1. Mix soysauce, vinegar, sugar and sesame oil and marinade diced chicken thights for 30 min. 

2. Trim the mushrooms and sprouting broccoli if nessesary. 

3. Take the chicken out from the marinade and cook in flying pan with little salad oil. 

4. When the chicken start to cook through, add mushrooms and broccoli

5. Add slice of chilli and sauce that used for marinade and cook for 5 minutes with small heat.

6. When the broccoli and chicken has cock through, it is ready to serve. Sprinkle some sesame seeds. 

先日、スーパーで買って来たこの椎茸。日本の椎茸とは全然違う形に香り。何だったのかなーと今でも思います。最近では、色々な種類のキノコがスーパーでも買えるようになりました。種類の違うキノコを混ぜて使うのが好きです。

色々手に入るといっても、舞茸は見た事が無いなぁ。舞茸の天麩羅、食べたい…。

鶏もも肉　ｘ4枚一口サイズに切る

ブロッコリー　xお好きなだけ(私は一パック使用しました)

小さめの唐辛子　x1

椎茸

シメジ

醤油　x200ml

酢　x200ml

砂糖　大さじ3

ごま油　小さじ1

振り掛ける用の白ごま

1.　醤油、酢、砂糖、ごま油を混ぜ、鶏もも肉を30分程漬けます。

2.　鶏もも肉を漬けダレから出し、フライパンで少しのサラダ油で火を通す。

3.　鶏肉に少し火が通って来始めたら、ブロッコリーとキノコ類を加え、しんなりするまで加熱。

4.　薄切りにした唐辛子を加えたら、漬けダレも加え、中火で5分程炒める。

5.　鶏肉とブロッコリーに火が通ったら、出来上がり。胡麻を振りかけて召し上がってください。