シチュー（さつまいもの米粉シチュー）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Cut the sweet potato into bite-sized pieces.
Place the sweet potatoes in a bowl and soak in water (not listed) for about 10 minutes.
Cut off the stone ends of the shimeji mushrooms and separate them into small bunches by hand.
Peel the onion and cut it into wedges.
Trim excess sinew from the chicken thighs and cut into bite-sized pieces.
Add milk and rice flour to another bowl and mix together.

Pour salad oil into a frying pan and heat over medium heat.
Arrange the chicken thighs, skin side down, and cook until browned.
Flip and cook until half of the side is browned.
Drain the water from the sweet potato and add to it, fry until the surface becomes translucent.
Add onions and shimeji mushrooms and fry.

Add water and white soup stock to 2 and bring to a boil over high heat.
Cover with a lid and heat on low heat for about 10 minutes.
Insert a chopstick into the sweet potato to check if it is cooked through.
Turn off the heat and mix the melted milk and rice flour well before adding.
Heat over medium heat, mix everything and simmer for 3 to 4 minutes until thickened.

2をお皿に盛り付けて、乾燥パセリ(分量外)をかけて完成。