How to make cream stew

Posted in Chinese cuisine

How to make cream stew

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    1. Cut the chicken legs into large pieces, add ten grams of rum (white wine is best, I just don’t have it at home, so I used rum, it tastes good), salt and black pepper, mix well and let it stand Thirty minutes to taste.

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    2. Evenly coat the marinated chicken legs in a thin layer of flour.

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    3.A little oil, add the chicken legs to the pot over low heat, then turn to medium heat and fry on one side until When golden brown, flip and fry until the other side is golden brown.

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    4. The chicken legs are fried to golden brown on both sides, with a layer of crispy texture.Remove the skin from the pan and set aside.

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    5. Cut potatoes and carrots into hob pieces, and cut onions into large pieces.

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

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

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    8.After the pot boils, add salt.

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

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    10. Stir the flour with half of the milk. Add the milk in small amounts and several times. Stir evenly and add more each time. This will make the mixture more even.

    • < li id="make11" class="list2" >Illustration of how to make cream stew 11

    11.Finally stir until there are no dry powder particles.

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

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    13. Pour the milk paste into the pot and stir continuously to prevent the bottom of the paste from clumping. Turn off the heat until the milk paste bubbles, then continue stirring for a while, cover and set aside.

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    14. When the vegetables in the pot are stewed until cooked, you can easily insert chopsticks into the potato pieces and add the remaining Two hundred grams of milk.

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    15. Add the milk flour paste and stir evenly. The milk paste will solidify easily. Try to stir until no big lumps appear. pieces of dough.

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    16.Add the fried chicken pieces until mature, stir evenly, and let the sauce coat the chicken pieces evenly .

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    17.Finally add the light cream. At this time, be sure to stir slowly over medium and low heat until the light cream and sauce are mixed. Once fully blended, turn off the heat.

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    18.A hot one Bowls of stew exuding the tempting aroma of cream were served, and the children loved it. The carrots, which I usually don't like to eat, were covered in a thick cream sauce and were eaten cleanly.