Creamy Chicken and Hakusai Stew
This creamy stew combines chicken and vegetables in a luscious, velvety broth. A comforting dish perfect for pairing with freshly steamed rice.
- Nutrition facts are for one serving.
- Nutrition values calculated for seasoning of meat with 0.5 g (0.02 g) of salt.
Ingredients(Servings: 2)
Directions
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Diagonally slice the hakusai core, and cut the leaves into bite-sized pieces. Thinly slice the onion. Chop the chicken into bite-sized chunks, season with the salt and pepper, then lightly dust with the flour.
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Melt the butter in a pot over low heat, add in the chicken and brown on both sides over medium heat. Add in the onion and hakusai core and cook for about 1 minute.
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Pour in (A). Once boiling, turn to low, cover with a lid simmer for about 8 minutes. Add in the hakusai leaves, milk and soy sauce and simmer until the leaves are softened. Mix (B) ingredients well, then add a little at a time to thicken the broth.
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Ladle into bowls and sprinkle with the coarse ground black pepper.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sauteing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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