"Create a detailed, student-friendly recipe for a Chinese dish called 'Sweet Potato Congee' inspired by foods available during the Japanese Occupation of Singapore. The recipe serves 2 and includes preparation and cooking times. It follows My Healthy Plate guidelines: 1/4 plate wholegrains/wholemeal, 1/4 plate meat and others, 1/2 plate vegetables and fruits. It reflects VMB principles: variety, moderation, balance, using limited ingredients and simple cooking methods like boiling and simmering. Ingredients: sweet potato, rice, water, chicken thigh, kangkong, garlic, spring onion, salt (if needed), cooking oil. Include a step-by-step method with simple techniques. Add a nutrition section identifying carbohydrates, protein, fats, vitamins, minerals, and explain how the dish helps combat wartime nutritional deficiencies like lack of energy, protein deficiency, and vitamin deficiency. Use clear, simple language suitable for Secondary 2 students and ensure historical accuracy with minimal ingredients and cooking methods."