Cream Stew

Name: Cream Stew
Yield: 973 g
Ingredients: Hokkaido Cream Stew Roux 90 g; Ghee Butter 13 g; Today Good Grade 1 Low-Fat Milk 100 ml; Water (Mineral Water) 500 ml; Onion 70 half (1/2 onion); Steamed Potato 100 serving; Fresh Carrot 100 piece (1/2 carrot)

765 kcal

#Cream Stew #Chicken Dish #Japanese Home Cooking #Creamy Stew #Stew #Dinner Menu #Home Party Recipe #Easy Recipe #Winter Recipe #Western Food

Image coming soon

Ingredients

Main ingredients

Hokkaido Cream Stew Roux 90 g
Ghee Butter 13 g
Today Good Grade 1 Low-Fat Milk 100 ml
Water (Mineral Water) 500 ml
Onion 1 half (1/2 onion)
Steamed Potato 0.5 serving
Fresh Carrot 1 piece (1/2 carrot)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 75.52 g 39%

Protein 13.32 g 7%

Fat 46.84 g 54%

Serving size 973g

Cooking steps

1

Dice the onion, carrot, and potato into cubes.
2

Cut the chicken into bite-sized pieces.
3

Melt butter in a pan and sauté the chicken.
4

Add the onion, carrot, and potato and stir-fry together.
5

Add flour and cook for 1-2 more minutes.
6

Pour in milk and chicken stock, then simmer until the ingredients are cooked through.
7

Right before finishing, add heavy cream and season with salt and pepper.

Cream Stew

AI 영양사 앤디