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Smooth chicken stew tasty as weather cools off / JAPANESE HOME COOKING

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IF YOU are fond of the taste of cream, add a smooth stew to your repertoire. Cooking expert Masayo Waki has a gentle recipe with lots of vegetables. "It's light because the ingredients are not stir-fried with oil. The flavor of chicken and vegetables will seep into the cooking liquid," she says. Let's skip using the soup cube this time.
photo
(Smooth cream stew with lots of vegetables)

INGREDIENTS
(serves four)

* 400 grams chicken
* 1 carrot (140 grams)
* 1 stick celery (80 grams)
* 1 onion (160 grams)
* 6 cm daikon radish (200 grams)
* 1 pack mushrooms (120 grams)
* 2 tsp salt
* Pepper
* 4 Tbsp butter
* 6 Tbsp flour (50 grams)
* 600 cc water
* 100 cc dairy cream

METHOD

Remove excess fat from the chicken and cut into bite-size pieces. Bring a generous amount of water to a boil and put in chicken. Pull out one minute after the water comes to a boil again.

Slice carrot into crescents and radish into round quarter pieces 2-cm thick. Cut mushroom in half lengthwise, the celery into 2-cm pieces. Cut onion into half horizontally then quarter lengthwise.

Put chicken, vegetables, salt, pepper and water in a pot, cover with a lid and bring to a boil. Turn down the heat and cook for about 15 minutes over low heat.

Place butter in another pot and melt over medium heat. Remove from the stove and add flour. Mix well with whisk and place on fire. Make roux by stirring constantly until it turns whitish and bubbly over medium heat.

Remove pot with the roux from the stove, add the cooking liquid from the other pot by keeping the chicken and vegetables from falling in with the shifted lid. Mix well with the whisk.

Return the liquid back into the pot with the chicken and vegetables. Add dairy cream and mix. Cook for about five minutes until the flavor blends.

By JS on Nov 19, 2010
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tag : Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。