Satoimo and Mushroom Milk Stew

• 1/2 Chicken thigh
• 2 Satoimo (taro)
• 1/2 bag Shimeji mushrooms
• 1 medium Onion
• 1/2 Carrot
• 3 tbsp Butter (or margarine)
• 3 tbsp Cake flour
• 300 ml Milk
• 1 Salt and pepper

1. Cut the satoimo into bite-size pieces.
2. Sprinkle salt to remove stickiness, then rinse.
3. Remove excess fat from the chicken and cut into bite-size pieces.
4. Cut the tough bottoms on the shimeji mushrooms and separate into small clumps.
5. Cut the onion into wedges and cut the carrot into chunks.
6. Add all the ingredients to a pot of water and heat.
7. Simmer until the vegetables are soft, skimming off any scum.
8. In a separate pot, melt the butter.
9. Add cake flour and stir while heating, being careful not to let it burn.
10. Add milk and 2 cups of the liquid from Step 4.
11. Mix well until smooth.
12. Add the chicken and vegetables from Step 4.
13. Season with salt and pepper.
14. It's done!
15. (If necessary, deepen the flavor by adding consomme cubes.)

chicken thigh, mushrooms, onion, carrot, butter, flour, milk, salt

Taken from cookpad.com/us/recipes/153041-satoimo-and-mushroom-milk-stew (may not work)