Kurimu shichu recipes
Kurimu shichu recipes Ingredients
- 200 grams of chicken
- 1 onion (200 grams)
- 1 carrot (150 grams)
- 2 potatoes (300 grams)
- 100 grams of broccoli
- 40 grams of butter
- 3 tablespoons flour
- 1 bouillon cube (5 grams)
- 1 bay leaf
- 1 cup of milk (200 ml)
- Salt and pepper
- Peel onions and cut lengthwise into two. Hard cored, and cut onions into squares measuring 2 cm. Peel the carrots and cut into round slices with a thickness of 5 mm. Peel and wash the potatoes, then cut in half and sliced as thick as 1.5 cm. Soak potatoes that had been cut with water. Cut broccoli florets with a size of 3 cm, broccoli florets and sliced lengthwise into two, the rest of the broccoli stem also cut round with a size of 5 mm thickness. Cut the chicken into squares measuring 3 cm and season with salt and pepper to taste, use your finger when you smear the chicken with herbs.
- Enter the butter in a wide pan and heat with a stove. Currently, half the melted butter, put the chicken. Saute over medium heat until the meat changes color to white. Then add the onions and carrots while continuing sauteing.
- When the onion has been transformed into a semi-transparent color, turn off the flame and add 3 tablespoons flour and stir well. When the meat and vegetables have been coated with the flour evenly, and cook again over low heat, fry-danger material for about a minute. When stirred with a spatula make sure no materials attached or burnt at the bottom of the pan.
- Turn off the fire and enter the 3 cups (600ml) water, bouillon cubes and one piece of bay leaf. Turn again the fire, boil over medium heat, then reduce the heat. Cover the pan with a small portion open and boiled for 10 minutes, stirring occasionally to make sure no material attached and charred at the bottom of the pan.
- After 10 minutes, add the potatoes and broccoli. Boil again for 12 to 13 minutes over medium-low heat. When the potatoes quite tender when pierced with a fork, put one glass (200ml) of milk. Taste and season again with salt and pepper if necessary