Chicken and Bok Choy Cream Stew

Name: Chicken and Bok Choy Cream Stew
Yield: 2 servings
Cuisine: American
Ingredients: 1 thigh Chicken thigh; 2 bunches Bok choy; 1 packet Shimeji mushrooms; 1 Salt and pepper; 200 ml Milk (or soymilk); 1 tsp Consomme soup stock granules; 1 tbsp Oil; 1 katakuriko: 1 tablespoon, water: 2 tablespoons Katakuriko slurry

cookpad.japan @cookpad_jp

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.
You can use any kinds of meat. Meat balls, pork, bacon, sausages, etc.
If you're serving this dish to kids, add corn, and they'll be sure to like it! Recipe by EnjoyKitchen

I used the ingredients I had in my fridge, and made a cream-based stew.

cookpad.japan @cookpad_jp

I used the ingredients I had in my fridge, and made a cream-based stew.

Saved

Ingredients

2 servings

1thigh Chicken thigh
2bunches Bok choy
1packet Shimeji mushrooms
1Salt and pepper
200 mlMilk (or soymilk)
1 tspConsomme soup stock granules
1 tbspOil
1katakuriko: 1 tablespoon, water: 2 tablespoons Katakuriko slurry

Saved

Steps

1

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.
2

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!
3

Add the bok choy into the Step 2 pan, and season with salt and pepper.
4

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.