Good afternoon here we will give you a recipe chicken and sweet potato soy milk stew which is interesting The way making it is very easy. You just need to be careful to get results from chicken and sweet potato soy milk stew which has aroma and taste that able evoke our tastes.

So that the result of chicken and sweet potato soy milk stew, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare chicken and sweet potato soy milk stew the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings used in prepare

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

Sprinkle the chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Rub the spices into the chicken. Remove chicken from the pot and set aside. Add the tomatoes, sweet potatoes, coconut milk, chutney and peanut butter to the soup pot and bring up to a simmer.

Instructions to cook 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.
8. Done and ready to serve!

Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Taste and add additional salt to taste. Serve hot with a generous drizzle of olive oil. Add drained pineapple, preserves and soy sauce to slow cooker.

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