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Chicken and Sweet Potato Soy Milk Stew cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be introduced at numerous formal situations also. I am certain you will see lots of people who just like the Chicken and Sweet Potato Soy Milk Stew dishes that you simply make.
Alright, don’t linger, let’s task this chicken and sweet potato soy milk stew menu with 11 components which are surely easy to acquire, and we have to process them at the very least through 7 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients of Chicken and Sweet Potato Soy Milk Stew:
- Make ready 1 for thigh Chicken thigh
- Make ready 1 Sweet potato
- Make ready 1 of Onion
- Provide 1 packet Shimeji mushrooms
- Provide 1/2 of Broccoli
- Take 400 ml - Water
- Require 300 ml Soy milk (unprocessed)
- Get 2 tbsp - Cake flour
- Provide 1 tbsp - Miso
- You need 1 of Soup stock cube
- Prepare 1 Salt and pepper
Chicken and Sweet Potato Soy Milk Stew start cooking:
- Remove all the fat from the chicken and cut into bite-sized pieces. Cut the onion into wedges and shred the shimeji mushrooms.
- Randomly peel the sweet potatoes (leave some skin on), chop it up roughly, and soak in water. Divide the broccoli into florets and boil.
- Heat a bit of vegetable oil in a pot and cook the chicken. When all the sides have cooked, remove from the pot.
- Put some more vegetable oil in the same pot and stir-fry the onion. Once wilted, add the shimeji mushrooms and sweet potato and continue to stir-fry.
- When the ingredients are well-covered in oil, return the chicken and mix together. Lightly dust with flour and mix evenly while stir-frying.
- Add the water and soup stock cube, cover directly on top with parchment paper, and simmer for 8-10 minutes.
- Remove the parchment paper, dissolve the miso in some of the soup, and add to the pot. Add the broccoli and soy milk and heat until just before boiling. Season with salt and pepper to finish.
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