Creamy Sweet Potato and Chicken Breast Stew
[Seasonal Recipe] Delicious Sweet Potato Cream Stew ♡
Sweet potatoes are perfect to eat right now! They are also packed with nutrients, making them an ideal snack for growing children. This is a warm and hearty sweet potato cream stew made by combining sweet potatoes, which children dug up themselves, with kimchi, a staple Korean side dish. ^^
Basic Ingredients- 300g chicken breast or thigh meat
- 1 sweet potato
- 1 paprika
- 1/2 onion
- 1 pack (500ml) heavy cream
- 1 Tbsp cooking oil
- 100ml water
Marinade- 1 tsp minced garlic
- 2 Tbsp cooking wine (mirin or sake)
- Salt to taste
- 1 pinch whole black pepper
Optional Ingredients for Flavor- 100g washed kimchi
- 2 Tbsp corn kernels
- 50g oyster mushrooms
- 1 tsp minced garlic
- 2 Tbsp cooking wine (mirin or sake)
- Salt to taste
- 1 pinch whole black pepper
Optional Ingredients for Flavor- 100g washed kimchi
- 2 Tbsp corn kernels
- 50g oyster mushrooms
Cooking Instructions
Step 1
Prepare all your ingredients before you begin cooking to make the process smoother. Have ready: chicken breast (or thigh meat), sweet potato, paprika, oyster mushrooms, onion, washed kimchi, corn kernels, heavy cream, minced garlic, cooking wine, salt, and whole black pepper.
Step 2
Wash all vegetables and chicken thoroughly. Dice them into approximately 2cm cubes. Cut the sweet potato, onion, paprika, oyster mushrooms, and washed kimchi into similar-sized pieces. Cut the chicken breast into bite-sized pieces as well. Marinate the chicken with 1 tsp minced garlic, a pinch of salt, a pinch of whole black pepper, and 2 Tbsp cooking wine. Let it sit for a while to tenderize and infuse flavor.
Step 3
Heat a deep pot over medium heat and add 1 Tbsp of cooking oil. Add the marinated chicken and stir-fry over high heat for about 2 minutes until the surface is lightly browned. This helps to seal in the juices, keeping the chicken moist.
Step 4
Once the chicken is partially cooked, add the diced sweet potato, onion, washed kimchi, and oyster mushrooms. Stir-fry together over high heat for another 3 minutes. After stir-frying, pour in 500ml of heavy cream. Once it comes to a boil, reduce the heat to medium and simmer for 10 minutes. Cook until the sweet potatoes are tender and the stew has thickened.
Step 5
Finally, add the colorful paprika and sweet corn kernels. Continue to simmer for another 1-2 minutes. The crisp texture of the paprika and the sweetness of the corn will enhance the overall flavor of the stew. Serve hot for the best taste.
