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55
English
シンガポール・香港向け
Slow Cook
Menu
Chicken and
shimeji mushrooms
with tomato sauce
Quick recipe
189kcal/
For 1 serving
1.0 L type
1.8 L type
Ingredients
(for 4 servings) (for 6 servings)
●
Chicken thigh, cut into
cubes
250 g
380 g
●
Salt and pepper
To taste
To taste
●
Shimeji mushrooms, cut
1 bag
(approx. 130 g)
1+1/2 bags
(approx. 200 g)
●
Onion
1/2 pc.
(approx. 100 g)
3/4 pc.
(approx. 150 g)
●
Black olives, sliced
25 g
40 g
●
Tomato sauce
1 can
(approx. 300 g)
1+1/2 cans
(approx. 450 g)
●
Chicken bouillon
(powder)
1 tsp.
1+1/2 tsps.
●
Water
100 mL
150 mL
●
Parsley, minced
As desired
As desired
●
Grated cheese
As desired
As desired
Directions
1. Season the chicken thigh with salt and pepper.
2.
Slice the onion along the fi bers into thick pieces.
3. Place the chicken bouillon and water in the inner pot and
mix them well. Add the ingredients from step 1 and 2,
shimeji mushrooms, black olives, and tomato sauce in this
order.
4. Cook it using the “Slow Cook” menu for 15 minutes (18
minutes for 1.8 L type).
5. When the cooking is completed, mix and season with salt and
pepper to taste. Place the dish on a serving plate and sprinkle it
with parsley and grated cheese as desired.