Braised Chicken With Miso Paste Recipe

Add the 1 kilogram chicken pieces to the wok along with the 2 tablespoons soy sauce and 1/2 teaspoon sugar. Continue to stir-fry the chicken until it's well-browned on all sides.

Finally, add the 500 grams cut potatoes, mixing them well with the chicken. Pour in 150 ml water. Bring the water to a boil, then cover the wok with a lid. Lower the heat and simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.

If the sauce seems to dry up too much during simmering, you can add a little more water, just enough to keep the braise from sticking.

To thicken the sauce, if you like a richer consistency, whisk the 1/2 tablespoon corn flour with a splash of water to make a slurry. Stir this into the simmering sauce until it thickens slightly.