Warm Japanese cream stew

Cooking Instructions

1. group photo

   

2. To process the ingredients, cut potatoes, carrots, mushrooms, onions, shredded
   chicken thighs, remove bones and peel and cut into large pieces, add salt and cooking wine to taste

   

3. Add water to a boil, add a pinch of salt, blanch the broccoli for 30-40 seconds

   

4. Carrots that like to eat soft can also be blanched first

   

5. Marinate the chicken thighs for 20 minutes, with starch on all sides

   

6. Put oil in a pan and add the chicken thighs

   

7. Add a little mirin when both sides are golden, and you can't replace it with cooking wine or white wine

   

8. Pour in the onion and sauté until soft

   

9. Add mushrooms, carrots and potatoes

   

10. Stir-fry for a while, pour in water and cook over medium heat for 5 minutes

    

11. Pour in the milk and bring to a boil

    

12. Add the broccoli

    

13. Adding the cream stew cubes, I used half a box of the amount

    

14. Wait until the seasoning cubes are completely melted, stir well, and cook over medium-low heat for 7 minutes

    

15. It's not too tasty with garlic baguettes, but it also goes well with rice or pasta