Hokkaido Cream Stew (1/4 pack, 2 servings)
Add 300ml of water first and cook vegetables for 15 minutes, then melt the roux and finish with 50ml of milk.
Ingredients
Main ingredients
- Fresh Cabbage 44 g
- Fresh Carrot 51 g
- Onion 85 g
- Water (Mineral Water) 300 ml
- Potato (Raw) 75 g
- Pork Neck 260 g
- Almond Breeze Unsweetened 50 ml
- Hokkaido Cream Stew Roux (180g) 45 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
48.19 g
18%
Protein
67.13 g
26%
Fat
65.6 g
56%
Cooking steps
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1
Cut onion, potato, carrot, and broccoli into bite-sized pieces.
-
2
Cut chicken into easy-to-eat pieces.
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3
Melt butter in a pot and stir-fry the chicken.
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4
When the chicken is half-cooked, add the prepared vegetables and sauté together.
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5
Pour in water and boil until ingredients are cooked.
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6
Once cooked, add the cream stew block and dissolve well.
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7
Add milk, simmer briefly, and season with salt and pepper.
