Chicken and Sweet Potato Soy Milk Stew

• 1 thigh Chicken thigh
• 1 Sweet potato
• 1 Onion
• 1 packet Shimeji mushrooms
• 1/2 Broccoli
• 400 ml Water
• 300 ml Soy milk (unprocessed)
• 2 tbsp Cake flour
• 1 tbsp Miso
• 1 Soup stock cube
• 1 Salt and pepper

1. Remove all the fat from the chicken and cut into bite-sized pieces.
2. Cut the onion into wedges and shred the shimeji mushrooms.
3. Randomly peel the sweet potatoes (leave some skin on), chop it up roughly, and soak in water.
4. Divide the broccoli into florets and boil.
5. Heat a bit of vegetable oil in a pot and cook the chicken.
6. When all the sides have cooked, remove from the pot.
7. Put some more vegetable oil in the same pot and stir-fry the onion.
8. Once wilted, add the shimeji mushrooms and sweet potato and continue to stir-fry.
9. When the ingredients are well-covered in oil, return the chicken and mix together.
10. Lightly dust with flour and mix evenly while stir-frying.
11. Add the water and soup stock cube, cover directly on top with parchment paper, and simmer for 8-10 minutes.
12. Remove the parchment paper, dissolve the miso in some of the soup, and add to the pot.
13. Add the broccoli and soy milk and heat until just before boiling.
14. Season with salt and pepper to finish.

thigh, sweet potato, onion, packet, broccoli, water, milk, flour, cube, salt

Taken from cookpad.com/us/recipes/153651-chicken-and-sweet-potato-soy-milk-stew (may not work)