Silky Soup Stew

Silky Soup Stew

By omitting flour, you can make a soup-like stew. The flavor of the vegetables is full of the umami from the soup.


Chicken drumettes
500 g
Onion (medium)
Potatoes (medium)
Cabbage leaves
1/4 of a cabbage
Carrot (medium)
50 ml
White wine
20 ml
Soup stock cube
Salt and pepper
1/2 teaspoon
1 small container
Milk (soy milk)
300~600 ml


1. Marinade the chicken in the yogurt for at least 30 minutes. Cleanly rinse the yogurt off. Cut the onion in half, then cut each half into five or six parts.
2. Be absolutely sure to rinse off the yogurt! If you're making curry, it's okay not to rinse off the yogurt, but for stew, this is necessary!
3. Peel the potatoes and cut into sixths. Chop the cabbage into 5 cm pieces. Peel the carrot and chop roughly.
4. Sauté the onions and carrots in an earthenware pot (or regular pot). Top with the rinsed chicken, then add enough water to cover all up 2 cm of the ingredients.
5. Leaving 2 cm of ingredients out of the water will prevent crumbling.
6. If using a medium-sized pot, use 4 soup stock cubes; if using a large pot, use 6. Add the soup stock cubes, sake, white wine, and salt and pepper to immerse the ingredients.
7. Cover with a lid, bring to a boil over high pressure. Boil on low for 1~2 minutes. Add the potatoes and cabbage, then water if needed (to slightly immerse the vegetables).
8. If you prefer the cabbage to be wilted than retaining its texture, add the cabbage in Step 4 instead.
9. Simmer for 15 minutes on medium heat. Check the taste. If it's too thin, add pepper or soup stock cumbers (it should be slightly salty).
10. If the taste is good, add 300-600 ml of milk (or soy milk) and simmer for 3-4 minutes to finish.
11. By marinading the chicken in yogurt, you can get rid of the smell and firmness, giving you a smooth and juicy chicken! Give it a try!
12. Recipe ID: 2320576 This rich, soup-like tomato-flavored wiener stew that is just like pot au feu.

Story Behind this Recipe

I came up with a way I could eat a lot of vegetables in one bowl.