Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken and bok choy cream stew. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Chicken and Bok Choy Cream Stew. I used the ingredients I had in my fridge, and made a cream-based stew. Please adjust the amount of salt and pepper to your liking after you taste-test it.
Chicken and Bok Choy Cream Stew is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Chicken and Bok Choy Cream Stew is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken and bok choy cream stew using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken and Bok Choy Cream Stew:
- Prepare 1 thigh Chicken thigh
- Make ready 2 bunches Bok choy
- Get 1 packet Shimeji mushrooms
- Get 1 Salt and pepper
- Prepare 200 ml Milk (or soymilk)
- Get 1 tsp Consomme soup stock granules
- Make ready 1 tbsp Oil
- Make ready 1 katakuriko: 1 tablespoon, water: 2 tablespoons Katakuriko slurry
I also cut the raw chicken into smaller pieces before adding it to the soup first. Finally I added some rice noodles (I used pad Thai noodles) a couple of minutes before adding the bok choy - it was simply amazing! I was scared it would taste too much like chicken stock, but the chilli and ginger really gave it a nice fragrance and taste. For a vegetable, it is a great source of calcium, folate, and magnesium as well.
Steps to make Chicken and Bok Choy Cream Stew:
- Add the milk and consomme soup stock granules to the Step 3 pan, and briefly simmer. Turn down the heat to low, and swirl in the katakuriko and water slury. Cook until the sauce is thick, and it's done.
- Heat the oil in a frying pan, and fry the chicken. Add the shimeji mushrooms, and continue stir-frying. It's ok even if they are not cooked through to the center at this point!
- Add the bok choy into the Step 2 pan, and season with salt and pepper.
- Add the milk and consomme soup stock granules to the Step 3 pan, and briefly simmer. Turn down the heat to low, and swirl in the katakurko and water mixture. Cook until the sauce is thick, and done.
Add the remaining peanut oil to the skillet. In large saucepan combine water, soy sauce, bouillon granules, pepper and garlic powder. Blend light cream into cornstarch; stir into bok choy. I make this with Shanghai Bok Choy, a smaller Bok Choy than the regular one with light green ribs rather than the white ribs. If you have Bok Choy in a Chinese restaurant, they tend to slice it lengthways and cook the whole thing at once.
So that is going to wrap it up for this special food chicken and bok choy cream stew recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
