Cream Stew
5 Serving
Watch The Cooking Video
Cream Stew
| 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: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.
This recipe can be served with three different variants, such as rice, pasta and bread.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
