Chicken in sour cream and soy sauce "Mushroom flavor without mushrooms"
7 servings
45 minutes
This recipe is a true culinary discovery for those who love the rich, deep flavor of mushrooms but cook without them. Pan-Asian cuisine is famous for its harmonious blend of soy sauce and sour cream, creating a unique aroma and texture for the dish. Marinated chicken fillet absorbs the richness of flavors, while sautéed onions add a light sweetness and golden hue. Sour cream combined with soy sauce transforms into a delicate, slightly creamy sauce that perfectly highlights the tenderness of the meat. The dish is juicy with a delicate tang and spicy notes of seasoning. It pairs perfectly with pasta or mashed potatoes, making dinner hearty and unforgettable. This recipe emphasizes the versatility of simple ingredients by turning them into a restaurant-quality treat.
1
First, we prepare the chicken fillet. We rinse it under running water, dry it, cut it into small cubes, and pour soy sauce over it. It can be marinated for about half an hour to let the meat absorb the sauce.
- Chicken fillet: 1000 g
- Soy sauce: 1 glass
2
While the meat is marinating, we sauté the onion, chopped to taste, either in half rings or finely diced. We fry it until soft, until it is slightly browned.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
3
When the onion is ready, we add the chicken with the sauce, not afraid of oversalting. If it seems too salty, it's better to adjust the taste at the end of cooking.
- Chicken fillet: 1000 g
- Soy sauce: 1 glass
4
Cook until the meat is done, stirring occasionally with a spatula to prevent burning.
5
When the meat is ready, you can add sour cream and herbs. If the sauce is too thick, add a little warm water. Heat everything up. Done!
- Sour cream: 5 tablespoon
- Dried herbs: 1 teaspoon
- Water: to taste
6
You can serve pasta or mashed potatoes as a side dish. Enjoy your meal!