Warm Japanese Creamy Stew
Materials
Potato | 1 piece |
Broccoli | 1 head |
Onion | 1 piece |
Carrot | 1 piece |
Button Mushrooms | to taste |
Milk | 400ml |
Water | 100ml |
How To Make
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Group photo
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Prepare the ingredients: cut potatoes, carrots, and mushrooms into chunks; slice the onion; debone and skin the chicken thighs, then cut into large pieces. Season with salt and cooking wine for flavor.
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In a pot, bring water to a boil, add a little salt, and blanch the broccoli for 30-40 seconds.
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If you prefer soft carrots, you can blanch them first.
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Marinate the chicken thighs for 20 minutes, then coat evenly with cornstarch.
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Add oil to the pan and place in the chicken thighs.
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When both sides are golden, add a splash of mirin. If unavailable, you can use cooking wine or white wine instead.
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Add onions and sauté until soft.
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Add mushrooms, carrots, and potatoes.
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Stir-fry for a while, then pour in clean water and simmer over medium heat for 5 minutes.
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Add milk and bring to a boil.
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Include the broccoli.
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Stir in cream stew cubes (I used half a box).
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Once the seasoning cubes are fully dissolved, stir well and simmer over low to medium heat for another 7 minutes.
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Pair with garlic baguette for an incredibly tasty meal; it can also be served with rice or pasta.