Chicken and Bok Choy Cream Stew

1. 1

   Add the milk and consomme soup stock granules to the Step 3 pan, and briefly simmer.

2. 2

   Turn down the heat to low, and swirl in the katakuriko and water slury.

3. 3

   Cook until the sauce is thick, and it's done.

4. 4

   Heat the oil in a frying pan, and fry the chicken.

5. 5

   Add the shimeji mushrooms, and continue stir-frying.

6. 6

   It's ok even if they are not cooked through to the center at this point!

7. 7

   Add the bok choy into the Step 2 pan, and season with salt and pepper.

8. 8

   Add the milk and consomme soup stock granules to the Step 3 pan, and briefly simmer.

9. 9

   Turn down the heat to low, and swirl in the katakurko and water mixture.

10. 10

    Cook until the sauce is thick, and done.

* Per serving · 4 servings · Values may vary.

No additional tips available.