Torijaga / Stewed Chicken and potatoes
・Serving size: 1 person
・Preparation time: 30 minutes
50g halal chicken thigh
20g Konnyaku noodle (devil’s tongue potato, magnesium hydroxide)
2g slice of dried Japanese mushroom
5g green peas
7g sugar beet
5.5g light soy sauce
3.5g dark soy sauce
1g canola oil
1. Cut halal chicken thigh and potatoes into bite-size chunk. For carrot into 1cm quarter slice, for onion into comb-shaped.
2. Grease a pot, stir fry chicken thigh. After finished it, take out chicken on a plate and stir fry the others intergradient.
3. Add water to 2 to sink all materials after stirred oil and it, put back chicken and bring to a boil. Take off a bitter, after adding seasoning, first sugar beet, and second soy sauce in order.
4. Add Konnyaku noodles, continue to boil. Cooked through potatoes and carrot, finish!
Please don’t place Konnyaku noodles near to chicken because the meat will be hard, so let put it separately.