Cooking theme: Lunch
Cream Stew
30m
Ingredients
Instructions
1
Heat 25 g of butter and olive oil in a pot.
2
Sauté yellow onion until fragrant.
3
Add in carrot and cook for 1-2 minutes.
4
Put the chicken, seared the chicken until half cooked.
5
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.
6
Pour milk into the pot and mix well until thicken.
7
Add in cooking cream and button mushroom and simmer for 1-2 minutes.
8
Season with TUMIX® Chicken Stock, AJI-SHIO® Flavoured Pepper and salt. Mix well.
9
Ready to serve.
Tips
1
This recipe can be served with three different variants, such as rice, pasta and bread.
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