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Alright, don’t linger, let’s practice this chicken and sweet potato soy milk stew menu with 11 elements which are definitely easy to have, and we have to process them at the very least through 7 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients of Chicken and Sweet Potato Soy Milk Stew:

1. Get 1 of thigh Chicken thigh
2. You need 1 of Sweet potato
3. Take 1 - Onion
4. Need 1 for packet Shimeji mushrooms
5. You need 1/2 of Broccoli
6. Need 400 ml of Water
7. Get 300 ml - Soy milk (unprocessed)
8. Prepare 2 tbsp for Cake flour
9. Give 1 tbsp of Miso
10. Need 1 for Soup stock cube
11. Require 1 Salt and pepper

Chicken and Sweet Potato Soy Milk Stew how to cook:

1. Remove all the fat from the chicken and cut into bite-sized pieces. Cut the onion into wedges and shred the shimeji mushrooms.
2. Randomly peel the sweet potatoes (leave some skin on), chop it up roughly, and soak in water. Divide the broccoli into florets and boil.
3. Heat a bit of vegetable oil in a pot and cook the chicken. When all the sides have cooked, remove from the pot.
4. 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.
5. When the ingredients are well-covered in oil, return the chicken and mix together. Lightly dust with flour and mix evenly while stir-frying.
6. Add the water and soup stock cube, cover directly on top with parchment paper, and simmer for 8-10 minutes.
7. 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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