Cut the chicken into bite-sized pieces and rub in some soy sauce. Coat with flour just before cooking.
Slice the onion into wedges. Slice the king oyster mushrooms in half and then slice each half into 3-4 equal pieces. Slice the garlic.
Add the olive oil and garlic to a pan, heat up, add the chicken. Cook until both sides of the chicken are slightly browned and then remove the garlic.
Add the onion, butter and king oyster mushrooms and stir-fry together. Once the onion has cooked through, add the soup marked with ★ with the soup stock cube and canned tomatoes.
While the mixture is boiling, add the ketchup and season with salt and pepper.
Here is another variation that you can make.
If you make a lot of stew, blend any leftovers with an electric hand mixer and you can eat it for breakfast the next day as a soup.
You could add some thin baguette slices or sandwich bread to the bottom of a gratin dish, cover with the stew and then top with cheese. Then bake in an oven until golden.
You could make a gratin by pouring this stew over buttered rice, then topping with a layer of cheese and cherry tomatoes.
Story Behind this Recipe
I made this recipe variation after I got a craving for tomatoes. I got the idea of making this soup after someone made a soup from a stew we had the night before whilst I was travelling.
I'm using breast meat, but thigh meat is much juicier. If you want to make this recipe a bit healthier, then omit the flour. The vegetables in this soup have already been blended so if you want to give your stew a bit of texture, feel free to add any vegetables you find in your freezer. If the aroma isn't too strong for you, feel free to keep the garlic in.