Cream Stew

Name: Cream Stew
Ingredients: 300 g chicken breast (cut into bite sized pieces); 3 potatoes (cut into bite sized pieces); 1/2 carrot (chop into chunks); 1 onion (sliced thinly); 10 cm celery (sliced thinly crosswise); 5 napa cabbage leaves (cut into bite sized pieces); 1/2 pack mushrooms (tear into bite sized pieces); 2 tbsp vegetable oil; 600~700 ml water; 50 ml white wine; 150 ml milk (soy milk); 1 tsp miso; 20 g butter; 1/2 cup shredded cheese

14 ingredients

12 steps

Ingredients

300 g chicken breast (cut into bite sized pieces)
3 potatoes (cut into bite sized pieces)
1/2 carrot (chop into chunks)
1 onion (sliced thinly)
10 cm celery (sliced thinly crosswise)
5 napa cabbage leaves (cut into bite sized pieces)
1/2 pack mushrooms (tear into bite sized pieces)
2 tbsp vegetable oil
600~700 ml water
50 ml white wine
150 ml milk (soy milk)
1 tsp miso
20 g butter
1/2 cup shredded cheese

Directions

1

Heat the oil in a pan over medium heat and cook chicken on both sides until they change color and smell good.
2

Add all vegetables and stir fry until they are coated evenly.
3

Pour wine and water in it and simmer over medium heat until the vegetables soften.
4

(for about 15 mins) Skim off the foam when it rises on the surface.
5

Turn off the heat and add stew roux and lightly stir.
6

Let it stand for a while.
7

(for about 5 mins) Add milk and simmer again with low heat until thickened.
8

Keep stirring from time to time not to make it burned.
9

Add miso, cheese and butter last.
10

Season with salt and pepper.
11

Stir gently to mix.
12

Sprinkle with parsley for topping.