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1
Marinade the chicken in the yogurt for at least 30 minutes.
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2
Cleanly rinse the yogurt off.
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3
Cut the onion in half, then cut each half into five or six parts.
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4
Be absolutely sure to rinse off the yogurt!
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5
If you're making curry, it's okay not to rinse off the yogurt, but for stew, this is necessary!
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6
Peel the potatoes and cut into sixths.
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7
Chop the cabbage into 5 cm pieces.
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8
Peel the carrot and chop roughly.
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9
Saute the onions and carrots in an earthenware pot (or regular pot).
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10
Top with the rinsed chicken, then add enough water to cover all up 2 cm of the ingredients.
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11
Leaving 2 cm of ingredients out of the water will prevent crumbling.
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12
If using a medium-sized pot, use 4 soup stock cubes; if using a large pot, use 6.
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13
Add the soup stock cubes, sake, white wine, and salt and pepper to immerse the ingredients.
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14
Cover with a lid, bring to a boil over high pressure.
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15
Boil on low for 1~2 minutes.
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16
Add the potatoes and cabbage, then water if needed (to slightly immerse the vegetables).
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17
If you prefer the cabbage to be wilted than retaining its texture, add the cabbage in Step 4 instead.
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18
Simmer for 15 minutes on medium heat.
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19
Check the taste.
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20
If it's too thin, add pepper or soup stock cumbers (it should be slightly salty).
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21
If the taste is good, add 300-600 ml of milk (or soy milk) and simmer for 3-4 minutes to finish.
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22
By marinading the chicken in yogurt, you can get rid of the smell and firmness, giving you a smooth and juicy chicken!
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23
Give it a try!
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24
This rich, soup-like tomato-flavored wiener stew that is just like pot au feu.
