Cream Stew
5 Serving
Watch The Cooking Video
Recipe Description
Cream Stew
Ingredients
50 g | Butter |
2 ½ tsp | Olive oil |
125 g | Yellow onion, cut into 1 cm cubes |
200 g | Chicken thigh, boneless, cut into 1.5 cm cubes |
125 g | Carrot, cut into 1cm cubes |
5 tsp | Wheat flour |
750 ml | Milk |
125 ml | Cooking cream |
100 g | Button mushroom in can, sliced |
½ tsp | TUMIX® Chicken Stock |
1 ½ tsp | AJI-SHIO® Flavoured Pepper |
To taste | Salt |
Method
- Method:Heat 25 g of butter and olive oil in a pot.
- Sauté yellow onion until fragrant.
- Add in carrot and cook for 1-2 minutes.
- Put the chicken, seared the chicken until half cooked.
- Add in the rest of the butter and turn the heat to low. Sprinkle flour over the surface and mix until well coated on the chicken and vegetables.
- Pour milk into the pot and mix well until thicken.
- Add in cooking cream and button mushroom and simmer for 1-2 minutes.
- Season with TUMIX® Chicken Stock, AJI-SHIO® Flavoured Pepper and salt. Mix well.
- Ready to serve.
Tips
This recipe can be served with three different variants, such as rice, pasta and bread.
Product Used for the Recipe
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes