10 Minute Chicken Miso Cream Stew

• 400 grams Chicken thigh
• 1 Flour (to coat the chicken)
• 1 packages Shimeji mushrooms
• 1/2 Onion
• 1 clove Garlic
• 1 Butter, vegetable oil
• 1 tsp Flour
• 300 ml Milk
• 100 ml Water
• 3 tbsp each Ketchup, Miso, Sake
• 1 tsp Sugar
• 1 pinch Pepper
• 1 Salt

1. Cut the chicken into bite-sized pieces.
2. Remove the stems of the shimeji mushrooms and shred.
3. Thinly slice the onion.
4. Thinly slice the garlic.
5. Coat the chicken with flour.
6. Heat butter and vegetable oil in a frying pan and pan-fry the chicken with the skin side down.
7. Once the skin has become crisp and browned.
8. Add the onion, garlic, and shimeji.
9. Cook until tender.
10. Add the flour and cook until no longer powdery.
11. Add the ingredients and stir on medium heat while simmering for about 5 minutes.
12. Once it has simmered, taste the flavor and adjust with salt as needed.
13. It's done.
14. Serve on a dish and optionally garnish with parsley.

chicken thigh, flour, mushrooms, onion, clove garlic, butter, flour, milk, water, ketchup, sugar, pepper, salt

Taken from cookpad.com/us/recipes/152538-10-minute-chicken-miso-cream-stew (may not work)