Ingredients
1/2 Chicken thigh meat
1 Salt and pepper
1/2 Onion
1 medium Asian sweet potato
1 tsp Olive oil or vegetable oil
1 tbsp Margarine or butter
2 tbsp White wine
Method
Sources
📖
Recipe1M+
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Electric slicer for paper-thin charcuterie, cheese, vegetables
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Seal out syn-propanethial-S-oxide — tear-free onion prep
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric slicer for paper-thin charcuterie, cheese, vegetables
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Seal out syn-propanethial-S-oxide — tear-free onion prep
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cut the chicken thigh meat into bite-size pieces and sprinkle with salt and pepper (not listed). thinly slice the onion. wash the sweet potato well and cut into chunks, leaving the peel on. soak in water. heat olive oil in a pot and add the chicken thigh meat. after it's browned on all sides, remove from the pot. heat margarine in the pot from step 3, add the onions, and stir fry. add salt and pepper. when the onion softens, add white wine, cover and steam for about 1 minute. add creamed corn and soy milk to the pot from step 4 and stir. add the sweet potatoes, cover with a lid and simmer for about 20 minutes, until the sweet potatoes are soft. return the chicken from step 3 to the pot, stir and cook for 2-3 minutes. adjust the flavor with salt and pepper (not listed) and it's done.