Seconds Please! White Stew with Napa Cabbage and Turnip

Name: Seconds Please! White Stew with Napa Cabbage and Turnip
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken thigh meat; 1/4 Napa cabbage; 4 medium Turnips; 1 dash Turnip greens (the soft part); 3 Mushrooms; 1 clove Garlic; 400 ml Milk; 3 tbsp Cake flour; 1 tbsp Vegetable oil; 1 tbsp Butter; 1 Salt

cookpad.japan @cookpad_jp

Veggies like napa cabbage and turnips increase their sweetness when the weather gets chilly.
I also like the hearty stew with potatoes, carrots, and onions, but made this instead with seasonal winter ingredients.

You may omit Step 2 and just add the turnip greens at Step 8.
If you prefer a lighter taste, add more water at Step 4.
If you feel like it needs more taste, just add consommé, although I didn't add it since there is richness coming out of mushrooms and garlic. For 4 plates' worth. Recipe by Momogaiinaa

cookpad.japan @cookpad_jp

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Ingredients

4 servings

1Chicken thigh meat
1/4Napa cabbage
4 mediumTurnips
1 dashTurnip greens (the soft part)
3Mushrooms
1 cloveGarlic
400 mlMilk
3 tbspCake flour
1 tbspVegetable oil
1 tbspButter
1Salt

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Steps

1

Separate the napa cabbage into greens and core, and cut each into large pieces. Cut off the greens from turnips, peel and quarter. Thinly slice the mushrooms. Crush the garlic.
2

Parboil the turnip greens and cut into easy-to-eat sizes. I also recommend parboiling the cabbage leaves at this point, so it retains its color better.
3

Cut the chicken into bite-sized pieces and season with salt. Coat with 1 tablespoon of water (not listed) and rub well. The meat will soften this way.
4

In a pot, layer the cabbage core, turnips, and cabbage greens from bottom to top in this order. Pour enough water to cover about the bottom half, and turn the heat to high. Once it reaches a boil, reduce to low heat. Once the veggies start to turn translucent, turn off the heat.
5

Add vegetable oil and garlic in a frying pan, and saute over low heat. Once fragrant, cook the chicken and mushrooms over medium heat.
6

Once the chicken is cooked through after about 6 minutes of sautéing, add butter, and sprinkle as if coating the chicken with flour. Stir well while being careful not to let it brown.
7

Pour in a little bit of milk, stir and once it's incorporated, pour in a bit of milk again... repeat this process and thin out the sauce.
8

Once it starts to thicken, pour the stew into the pot containing the veggies and cook over low heat.
9

Add the parboiled turnip greens, season with salt and it's done. To finish, drop a pat of butter, or sprinkle coarsely ground pepper if you like.
10

If you microwave the flour, it won't be floury and makes this easier to cook. Please refer to Step 1 in.