Kurimu shichu recipes

Kurimu shichu recipes

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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
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