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シチュー（クリームシチュー）｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

鶏もも肉 : 80g
じゃがいも : 3個
人参 : 1本
玉ねぎ : 1個
ベーコン : 2パック
かにかまぼこ : 1パック
冷凍インゲン : 適量
ホワイトマッシュルーム : 1パック
白菜 : 1/8個
水 : 700cc
クリームシチューの素 : 1袋

Time required

20minutes

Procedure

1) Prepare the ingredients 00:40
Wipe the water from the chicken thighs with kitchen paper, cut them into bite-sized pieces, and place them in the frying pan.
Add water and heat.
Peel the potatoes, carrots, and onions, cut them into bite-sized pieces, and add them.
Cut the bacon into 1-2cm wide pieces and add.
2) boil 04:45
When 1 comes to a boil, remove the scum, lower the heat and simmer.
Wipe the surface of the mushrooms with kitchen paper, cut into thirds and add.
Cut the Chinese cabbage into bite-sized pieces and add to the boil.
3) season it 06:14
Once the ingredients are cooked, add the cream stew base.
Add kamaboko to frozen green beans and simmer for 2 to 3 minutes.

Point

・A cream stew recipe that combines chicken thigh meat stock and kamaboko seafood stock.
・It's also delicious sprinkled with grated cheese at the end.
・Add the frozen green beans at the end to keep the color from changing.
・You can use leftover ingredients from the refrigerator or whatever you like.
・Adding mushrooms increases the flavor.