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20minutes
Cut the chicken thighs into bite-sized pieces and put them in a plastic bag.
Add (A) to the plastic bag containing the chicken thighs and rub the whole together.
Cut off the stalks of the shimeji mushrooms and loosen them.
Peel the potatoes and cut into 1.5cm half moons.
Layer the potatoes, shimeji mushrooms, chicken thighs, and mini tomatoes in that order in a frying pan, and pour water over the top.
Heat over medium-low heat, cover, and simmer for 12 minutes.
Remove the lid and increase the heat to evaporate the water and stir-fry.
上からパセリを散らして完成。
・Because it can be made with a single frying pan, it is also suitable for rice at a campsite.
・By steaming with the lid on first, the potatoes and chicken thighs will be easier to cook and the texture will be better.
・Umami can be brought out by adding shimeji mushrooms.
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