- Ingredients:
- ☆ 200g chicken
- ☆ 3 potato
- ☆ 1 onion
- ☆ 2 turnips
- ☆ 1 leaf laurel
- ☆ 15g flour
- ☆ 15g butter
- ☆ 100ml fresh cream
- ☆ 800ml water
- ☆ salt , pepper
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Nice recipe I will try to make one and if it will be good I will put it on our menu. But this one is for winter. My recipe is great for Summer try it : make fresh yogurt from milk and just cut some cucumbers and fresh mint and add some salt That’s it try it out very fresh recipe!!!
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Thank you Naoko, for a great recipe, I made it last day and the taste was amazing and wonderful, that creamy white souse was perfect, and the taste in my mouth last till morning.
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I think I’ll bookmark your blog, as it brings a lot of new great and useful recipes. Daily will visit your blog!!!
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I usually don’t reply to these things but after just making this recipe I’m so happy with how little time it took and how yummy it is that I feel obliged to say thanks! This one is definitely going in my recipe binder…cheers!
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Naoko, I like the way you express your recipes, and the speed of cooking is really good, I think i will use some of your recipes for my restaurant.
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Thank you Naoko, I like that you have a youtube channel, very nice and easy cooking.
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The trick to preventing the ginger/garlic (aromatics) from burning is to make sure the wok is hot before adding the oil. Judge the heat of the wok by flicking a drop of water. The moment the water evaporates within a second or two it’s ready (It’s important not to overheat the wok). Then swirl in the oil and immediately add the aromatics. I only stir-fry them until they are just fragrant (usually no more than 10 seconds) before adding meat/vegies.
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Hi Naoko, Thanks for the recipe!!! Do you think that salt’n'peppa is enough, I think that white pepper will be nice for white sauce and little bit of aroma spices.
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Hi, I like the design of your site, and the content as well. How can I subscribe to yore site?
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This one is definitely going in my recipe binder…cheers!
For the past months I joined your blog – and every time new recipe’s is just wonderful – thanks
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Nice recipe I will try to make one and if it will be good I will put it on our menu.
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thanks Naoko,,,im married to Japanese and have a daughter and always looking for new recipes, thanks for posting your blog,,im gonna try the white stew today !
<3
Hello Naoko, how do you think if combination of colors with this stew, I think I will be great with yellow and green salad, cause I never eat meat with out vegetables.
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Hi Naoko, Thanks for the recipe!!! Do you think that some musk spices is enough, I think that white pepper will be nice for white sauce and little bit of aroma spices.
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Hi Naoko, surely i will show your blog to my chefs maybe we will use something for the new Japanese page of our menu that I plan for 2 months already, thanks!
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Good day Naoko, I was wandering if you can just give a quick advice to chicken meat in this recipe cause meat in chicken gives different taste to dish, white meat is too dry and need to be in liquid-like sauce, other meat will be great of course without bones and will give tasty notes to dish. What do you think?
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I like the design of your site, and the content as well. How can I subscribe to yore site?
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This is a wonderful recipe, thanks for posting! Do you have any ideas as to what it would be good with? I’m not too familiar with Malaysian food, but if I have this with it I’m sure I’d love it!
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Thank you Naoko, for a great recipe, I made it last day and the taste was amazing and wonderful, that creamy white souse was perfect, and the taste in my mouth last till morning.
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Greets from Chefs in USA – we love your blog.
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i would love to do figure skating every week, this has been my hobby and a mild form of exercise for my body -`.
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