The recipe for cream stew

Health benefits

Carrots: enhance immunity, protect eyes and vision, and prevent cancer and cancer

Ingredients and materials

Four chicken legs (boneless)

One medium-sized potato

One scallion

Half a carrot root

600 grams of milk

100g light cream

Three hundred grams of water

2 grams of salt (cured meat)

Crushed black pepper (marinated meat) in moderation

Rum (cured meat) in moderation

Ten grams of butter (fried flour paste)

40g of low gluten powder

A little oil

Two grams of salt (stir fry)

One teaspoon of chicken essence (vegetable) tip

The recipe for cream stew

1. Cut the chicken leg into large pieces, add ten grams of rum (white wine is the best, I don't have it at home, so I used rum, which tastes good), salt and black pepper, shake well and let it sit for thirty minutes to taste.

2. Coat the marinated chicken leg meat evenly with a thin layer of flour.

3. Add a little oil and low heat to the chicken leg meat in the pot, then turn to medium heat. Fry one side until golden brown, then flip over and fry the other side until golden brown.

4. Fry the chicken leg meat until both sides are golden brown, with a crispy outer layer, and take it out of the pot for later use.

5. Cut potatoes and carrots into rolling blocks, and onions into large chunks.

6. Pour an appropriate amount of oil into the pot and stir fry the ingredients evenly.

7. Add 300 grams of water, cover with medium low heat and simmer.

8.After the pot boils, add salt.

9. Add chicken essence, stir evenly, then cover and simmer.

10. Mix half of the milk with flour, and add a small amount of milk multiple times. Stir evenly each time before adding, which will make the mixture more even.

11. Finally stir until completely fused without any dry powder particles.

12. Melt butter over low heat (the entire process of stir frying milk paste should be done over low heat).

13. When pouring the milk paste into the pot, keep stirring to prevent the bottom of the paste from clumping. Wait until the milk paste has small bubbles and turn off the heat. Continue stirring for a while, cover and set aside.

14.When the vegetables in the pot are stewed until fully cooked, chopsticks can be easily inserted into the potato chunks, and the remaining 200 grams of milk can be added.

15. Add milk flour paste and stir evenly. The milk paste is easy to solidify, and try to stir until there are no large lumps of dough.

16. Add the cooked chicken chunks, stir well, and let the sauce wrap all the chicken chunks evenly.

17. Finally, add the light cream, making sure to stir slowly over low heat until the light cream and sauce are fully blended, then turn off the heat.

18.A hot bowl of stew with a tempting aroma of cream was served, and the children loved it very much. Carrots that I don't usually like to eat, wrapped in thick cream sauce, are also eaten cleanly.

Tips

When making flour paste, be sure to add a small amount of milk multiple times to make it easier to stir evenly. You can also heat the milk directly and pour it into the flour, as it is prone to particle formation.

It is best to fry the chicken chunks until they are golden brown and crispy on the surface, which will give them a better taste.

The amount of whipped cream can also be added according to one's preference.

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