クリーム煮（白菜と鶏もも肉の和風クリーム煮）｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

Lightly wash the Chinese cabbage, cut off the core, and cut into chunks.
Separate the leaf part and the part near the core and put them in a bowl.
Cut the onion into wedges, and cut the chicken thigh into large bite-sized pieces.

Heat the butter in a frying pan and fry the chicken thighs skin side down.
When it has brown marks, turn it over and wipe off excess fat with kitchen paper.

Add the onion and the part near the core of the Chinese cabbage to 2 and fry over medium heat.
Add (A), cover and steam for about 5 minutes.

When the Chinese cabbage becomes soft, add the milk and the leaves of the Chinese cabbage.
Cover and bring to a boil, then turn off the heat and add the water-soluble potato starch.

Heat again to thicken and season with salt and black pepper.
Add the whipped cream, mix and serve on a plate.
Finished with parsley and black pepper (for finishing).