Recipe of Perfect Chicken and Sweet Potato Soy Milk Stew

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Quick Chicken and Sweet Potato Soy Milk Stew. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chicken and Sweet Potato Soy Milk Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Sweet Potato Soy Milk Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken and Sweet Potato Soy Milk Stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Chicken and Sweet Potato Soy Milk Stew using 11 ingredients and 7 steps. Here is how you can achieve it.

I wanted to prepare a stew filled with the flavors of autumn. It's a variation on my "Vegetables and Miso Soy Milk Soup". Be sure to coat the ingredients well with the flour. If you coat well with flour, it won't form lumps. Recipe by Chobikoro

Ingredients and spices that need to be Take to make Chicken and Sweet Potato Soy Milk Stew:

1. 1 thigh Chicken thigh
2. 1 Sweet potato
3. 1 Onion
4. 1 packet Shimeji mushrooms
5. 1/2 Broccoli
6. 400 ml Water
7. 300 ml Soy milk (unprocessed)
8. 2 tbsp Cake flour
9. 1 tbsp Miso
10. 1 Soup stock cube
11. 1 Salt and pepper

Steps to make to make Chicken and Sweet Potato Soy Milk Stew

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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