Recipe of Perfect Chicken and Bok Choy Cream Stew
Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Any-night-of-the-week Chicken and Bok Choy Cream Stew. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken and Bok Choy Cream Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Bok Choy Cream Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Bok Choy Cream Stew is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Chicken and Bok Choy Cream Stew using 8 ingredients and 4 steps. Here is how you can achieve that.
I used the ingredients I had in my fridge, and made a cream-based stew.
Please adjust the amount of salt and pepper to your liking after you taste-test it.
You can use any kinds of meat. Meat balls, pork, bacon, sausages, etc.
If you're serving this dish to kids, add corn, and they'll be sure to like it! Recipe by EnjoyKitchen
Ingredients and spices that need to be Take to make Chicken and Bok Choy Cream Stew:
- 1 thigh Chicken thigh
- 2 bunches Bok choy
- 1 packet Shimeji mushrooms
- 1 Salt and pepper
- 200 ml Milk (or soymilk)
- 1 tsp Consomme soup stock granules
- 1 tbsp Oil
- 1 katakuriko: 1 tablespoon, water: 2 tablespoons Katakuriko slurry
Steps to make Chicken and Bok Choy Cream Stew
- Add the milk and consomme soup stock granules to the Step 3 pan, and briefly simmer. Turn down the heat to low, and swirl in the katakuriko and water slury. Cook until the sauce is thick, and it's done.
- Heat the oil in a frying pan, and fry the chicken. Add the shimeji mushrooms, and continue stir-frying. It's ok even if they are not cooked through to the center at this point!
- Add the bok choy into the Step 2 pan, and season with salt and pepper.
- Add the milk and consomme soup stock granules to the Step 3 pan, and briefly simmer. Turn down the heat to low, and swirl in the katakurko and water mixture. Cook until the sauce is thick, and done.
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So that is going to wrap this up with this exceptional food Simple Way to Prepare Homemade Chicken and Bok Choy Cream Stew. Thank you very much for your time. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!