シチュー（鶏むね肉のトマトシチュー）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

Remove skin from chicken breast.
Cut into sticks and cut into bite-sized pieces.
Put in a poly bag.
Add salt, potato starch, and olive oil (for chicken breast) in that order and mix.

Slice the onion thinly across the grain.
Separate the shimeji mushrooms into small bunches and tear them with your hands.
Crush the garlic cloves with a wooden spatula, remove the skin, remove the stem and chop roughly.

Heat a frying pan.
Drizzle olive oil (for heating).
Add onions and fry.
Add garlic and fry.
When the whole is cooked, add ketchup and fry to evaporate the moisture.
Add tomato juice when the ketchup is about to burn.
Heat while removing the scorch on the bottom.
Add water and shimeji mushrooms and mix.
Reduce the heat when it boils.
Add 1 piece by piece and cover without mixing.
Once boiling, reduce heat to medium-low and simmer for 5 minutes.
Mix and thicken.
After tasting, add mirin and soy sauce and mix to complete.