Cut the chicken and vegetables (except for the corn) into 1 cm cubes. Add vegetable oil, garlic, and chicken to a pot and heat over medium.
When the chicken turns white, add onion and stir fry until it becomes translucent, being careful not to let it burn. Add the ☆ ingredients and lightly stir fry.
Add water, soup stock, and bay leaf. After it starts boiling, skim off any scum. Cover and simmer over low heat for about 10 minutes.
When the potatoes are soft, add milk. Take out the bay leaf.
Combine the ◆ ingredients. Mix a small amount of the soup from the pot into the ◆ mixture. Add to the pot and stir.
Add salt and adjust the flavor. Finally, add butter and it's done! Transfer to serving bowls and top with parsley and pepper.
Story Behind this Recipe
This is a stew made without roux.
Use any vegetables you like. It's delicious with broccoli, mushrooms, and kabocha squash. You can use bacon or wiener sausages instead of chicken! How long it needs to simmer depends on the pot you use, so just cook until the potatoes are softened.