Japanese White Cream Stew


  • 1 small onion (roughly chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast (cut bite size)
  • 1/4 cup white wine
  • 2 1/2 tablespoons flour
  • 1/2 green bell pepper (finely chopped)
  • 1 medium potato (peeled and roughly chopped)
  • 3 medium carrots (peeled and roughly chopped)
  • 10 string beans (sliced in half)
  • 12 button mushrooms (sliced in half)
  • 3 cups low sodium chicken broth
  • 1/2 cup 2% milk
  • 1 tablespoon butter


  • in a very pot over high heat, add oil, onions and garlic. Cook for three minutes.
  • Add chicken and wine and cook for concerning five minutes, till chicken is seared through.
  • Lower heat to medium, add flour and stir for 2 minutes. It’s okay if the flour clumps a touch since we are going to be adding the broth later.
  • Add sliced potatoes, bell pepper, carrots, string beans and mushrooms. Cook for two minutes whereas unendingly stirring.
  • Slowly whisk in broth and produce to a boil. don't add all the broth promptly since the flour can clump. Lower heat to a simmer, cowl and cook for concerning twenty five minutes, till vegetables square measure tender.
  • flip the warmth off and whisk in milk and butter.
  • Season with salt and pepper. Add additional milk if the sauce is just too thick. Serve warm.

source http://recipetocooking.blogspot.com/2019/03/japanese-white-cream-stew.html

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel