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Chicken Thigh ☆ in Ketchup Sauce
Chicken Thigh ☆ in Ketchup Sauce

Before you jump to Chicken Thigh ☆ in Ketchup Sauce recipe, you may want to read this short interesting tips about Adding Fish To Your Diet Plan Can Be An Extremely Healthy Option.

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For anyone who may currently be at risk of heart disease you’re going to discover that adding fish to your diet can in fact reduce this risk and make you healthier. Together with reducing your risks of heart disease you are also going to discover that a proper amount of fish in your diet will also have a beneficial affect on anybody who has high blood pressure. Another added benefit of fish is that it even reduces the risks of men and women having a stroke when you are obtaining the proper amounts each day. Obviously with all these health benefits it makes me wonder why more and more individuals are not eating fish as part of their daily diet routine.

Fish provides so many health advantages that this is something that you ought to most definitely incorporate into your daily diet if you’ve not done so already. Not only is this a thing that is going to help you with your health but it’s also something which is very delicious.

We hope you got benefit from reading it, now let’s go back to chicken thigh ☆ in ketchup sauce recipe. To make chicken thigh ☆ in ketchup sauce you only need 8 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Chicken Thigh ☆ in Ketchup Sauce:
  1. Take 200 grams Chicken thigh meat
  2. Get 1/2 Onion
  3. Provide 50 grams Shimeji mushrooms
  4. Get 2 tbsp Ketchup
  5. Take 1 tsp Japanese Worcestershire-style sauce
  6. Get 1 tbsp Milk
  7. Get 1 dash Salt
  8. Prepare 1 dash Pepper
Steps to make Chicken Thigh ☆ in Ketchup Sauce:
  1. Chop the chicken into bite-sized pieces. For bentos, make them small, and for meals, make them a bit larger. Thinly slice the onion, chop the stem end of the shimeji mushrooms and shred.
  2. Pour oil (not listed) into a well heated frying pan, then thoroughly brown the chicken, first skin-side down, on medium-strong heat.
  3. Flip over the chicken, and brown both sides evenly.
  4. Add the onion and shimeji mushrooms, and sauté until tender. Add the ketchup and Worcestershire sauce, and sauté on medium heat.
  5. After the flavors blend evenly, add the milk, reduce to low heat, then season with salt and pepper to taste when it starts to simmer.

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