Cream Stew

Name: Cream Stew
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some (boneless) Chicken thigh; Some Light cream; Some Kale; Some potato; Some carrot; Some onion; Some Dome white mushroom; Some All-purpose flour; Some Corn oil; Some butter; Some sea salt; Some Broth

by Alvin's delicious kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The table in late winter should be warm enough, and the belly should be warm and body warmed after being fed. Vegetables in winter are very suitable for stewing. Whether onions, carrots or potatoes, they turn into caramel color as the fat is stir-fried, which can add a lot of color to a pot of soup without too much seasoning. Serve a pot of cream stew on weekends, warm your hands with the soup bowl, and enjoy it slowly. "

Cream Stew

1. Handle the ingredients. Brush the mushrooms with a bristle brush.

2. Wash potatoes and carrots and cut into pieces (potatoes with skin), chicken thighs absorb surface water, and cabbage leaves whole.

3. The chicken thighs are evenly coated with flour.

4. Shake off excess flour, fry until golden brown and set aside.

5. Add butter to the pan and sauté the shredded onion until caramel color. Add potatoes, carrots, and flour and stir-fry until the flour is translucent and evenly coats the vegetable pieces.