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Chicken and Bok Choy Cream Stew

Chicken and Bok Choy Cream Stew

Boy choy and tender chicken go really well with cream sauce.

Ingredients: 2 servings

Chicken thigh
1 thigh
Bok choy
2 bunches
Shimeji mushrooms
1 packet
Salt and pepper
to taste
Milk (or soymilk)
150 ~ 200 ml
Consomme soup stock granules
1 teaspoon
Oil
1 tablespoon
Katakuriko slurry
Katakuriko: 1 tablespoon, Water: 2 tablespoons

Steps

1. 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.
2. 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!
3. Add the bok choy into the Step 2 pan, and season with salt and pepper.
4. 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.

Story Behind this Recipe

I used the ingredients I had in my fridge, and made a cream-based stew.