cream stew

Recipe Recommendations

• chicken leg meat 2 only
• potatoes appropriate amount
• onion appropriate amount
• Tricholoma appropriate amount
• carrots appropriate amount
• Chinese cabbage appropriate amount
• wheat flour appropriate amount
• butter appropriate amount
• broth appropriate amount
• salt appropriate amount
• black pepper appropriate amount

• milk fragrance
• stewed
• half an hour
• simple

Steps for cream stew

1

Prepare two chicken legs, remove the skin and bones of the chicken legs, and cut the chicken into size that can be eaten in one bite. Add salt, chicken powder, black pepper, and starch and mix well.

2

. Put the marinated chicken into the pan, fry it with butter until golden brown on both sides, and set aside.

3

Cut all Chinese cabbage, carrots, onions, potatoes, and mushrooms into size that you can eat in one bite and set aside.

4

Fry the garlic with butter until fragrant, add carrots, onions, potatoes, and mushrooms, stir fry quickly, add 500cc of stock into the soup pot, add a piece of bay leaf, and cook for 10 minutes over medium heat.

5

During the cooking period, start to make the white seasoning sauce. First put 3 large pieces of butter into the pan, heat over low heat until melted, and when it is almost melted, add 3 tablespoons of wheat flour and ask someone to stir while preventing browning. Then add 50-100cc of raw cream and cook for about 7 or 8 minutes.

6

Cook for about 10 minutes, add the fried chicken until golden brown, mix well the cabbage segments, cook over medium heat for 5 minutes, and then add the cabbage leaves. Cook the sauce once while stirring for 10 minutes. Finally, add salt and black pepper to taste, then cut off the boiled spinach and put it in and mix well.

7

A hot cream stew is ready ~~~~~~

Recipe Categories