Miso Chicken Potatoes and Egg

My creation of Miso Chicken potatoes and Egg

Serving: 2
Ingredients:
1/2 Chicken Breast, thinly sliced
2 Medium Potatoes, cut into cubes
2 Eggs, well-beat with a fork for 2 minutes
2 Tablespoons of Miso Paste
2 Tablespoons of Oil
250ml of Water
1/2 Teaspoon of Dark Soy Sauce (optional)

Marinate the chicken:
1 Tablespoon of Soy Sauce
1/2 Tablespoon of Cornstarch
1/2 Tablespoon of Sesame Oil
A pinch of Pepper

1. Marinate the chicken for at least 10-15mins.

2. Heat up a pan on high heat with oil, pour it the well beaten eggs after the pan is smoking hot. Scramble the eggs, using a fry turner moves the eggs to the side of the pan. Add in the chicken. Stir fry for awhile.

3. Add in the potatoes cubes followed by water. Simmer in medium-low heat for 5mins.

4. Add in the miso paste and the dark soy sauce. Make sure that the miso paste is mix well with the water.

5. Simmer in low heat until the potatoes turned soft. Dish up and serve with rice.

In the process, stir the mixture so that the potatoes are evenly cooked, add in more water if it becomes too dry before the potatoes turned soft.