Cream Stew With Bite-sized Vegetables

• 1/2 a thigh Chicken thigh meat
• 1/2 clove Garlic, chopped finely
• 1 small Onion
• 2 medium Potatoes
• 1 medium Carrot
• 100 ml Corn (tinned)
• 1 tbsp Vegetable oil
• 400 ml Water
• 300 ml Milk
• 3 tbsp Cake flour
• 3 tbsp Water
• 1 tbsp Soup stock
• 1 tsp Salt
• 10 grams Butter
• 1 Bay leaf (optional)
• 1 Parsely, Pepper

1. Cut the chicken and vegetables (except for the corn) into 1 cm cubes.
2. Add vegetable oil, garlic, and chicken to a pot and heat over medium.
3. When the chicken turns white, add onion and stir fry until it becomes translucent, being careful not to let it burn.
4. Add the ingredients and lightly stir fry.
5. Add water, soup stock, and bay leaf.
6. After it starts boiling, skim off any scum.
7. Cover and simmer over low heat for about 10 minutes.
8. When the potatoes are soft, add milk.
9. Take out the bay leaf.
10. Combine the ingredients.
11. Mix a small amount of the soup from the pot into the mixture.
12. Add to the pot and stir.
13. Add salt and adjust the flavor.
14. Finally, add butter and it's done!
15. Transfer to serving bowls and top with parsley and pepper.

thigh meat, clove garlic, onion, potatoes, carrot, vegetable oil, water, milk, flour, water, stock, salt, butter, bay leaf, pepper

Taken from cookpad.com/us/recipes/159094-cream-stew-with-bite-sized-vegetables (may not work)