Silky Soup Stew
- 500 grams Chicken drumettes
- 2 Onion (medium)
- 3 Potatoes (medium)
- 1/4 of a cabbage Cabbage leaves
- 2 Carrot (medium)
- 50 ml Sake
- 20 ml White wine
- 6 Soup stock cube
- 1/2 tsp Salt and pepper
- 1 small container Yogurt
- 600 ml Milk (soy milk)
- Marinade the chicken in the yogurt for at least 30 minutes.
- Cleanly rinse the yogurt off.
- Cut the onion in half, then cut each half into five or six parts.
- Be absolutely sure to rinse off the yogurt!
- If you're making curry, it's okay not to rinse off the yogurt, but for stew, this is necessary!
- Peel the potatoes and cut into sixths.
- Chop the cabbage into 5 cm pieces.
- Peel the carrot and chop roughly.
- Saute the onions and carrots in an earthenware pot (or regular pot).
- Top with the rinsed chicken, then add enough water to cover all up 2 cm of the ingredients.
- Leaving 2 cm of ingredients out of the water will prevent crumbling.
- If using a medium-sized pot, use 4 soup stock cubes; if using a large pot, use 6.
- Add the soup stock cubes, sake, white wine, and salt and pepper to immerse the ingredients.
- Cover with a lid, bring to a boil over high pressure.
- Boil on low for 1~2 minutes.
- Add the potatoes and cabbage, then water if needed (to slightly immerse the vegetables).
- If you prefer the cabbage to be wilted than retaining its texture, add the cabbage in Step 4 instead.
- Simmer for 15 minutes on medium heat.
- Check the taste.
- If it's too thin, add pepper or soup stock cumbers (it should be slightly salty).
- If the taste is good, add 300-600 ml of milk (or soy milk) and simmer for 3-4 minutes to finish.
- By marinading the chicken in yogurt, you can get rid of the smell and firmness, giving you a smooth and juicy chicken!
- Give it a try!
- This rich, soup-like tomato-flavored wiener stew that is just like pot au feu.
onion, potatoes, cabbage, carrot, sake, white wine, cube, salt, container yogurt, milk
Taken from cookpad.com/us/recipes/155977-silky-soup-stew (may not work)