Cream Stew

Method

1. 01

   Step 1

   Cut the chicken thighs into large pieces, add 10 grams of rum (white wine is best, but I didn't have any, so I used rum, and it tasted good too), salt, and ground black pepper. Mix well and let it marinate for 30 minutes.

   

2. 02

   Step 2

   Coat the marinated chicken thighs evenly with a thin layer of flour.

   

3. 03

   Step 3

   Add a little oil to the pan over low heat, then turn to medium heat and fry until golden brown on one side. Flip and fry until golden brown on the other side.

   

4. 04

   Step 4

   Pan-fry the chicken thighs until golden brown on both sides, with a crispy outer skin, then remove and set aside.

   

5. 05

   Step 5

   Cut potatoes and carrots into chunks, and cut onions into large pieces.

   

6. 06

   Step 6

   Pour some oil into the pan and stir-fry the ingredients evenly.

   

7. 07

   Step 7

   Add 300 grams of water, cover and simmer over medium-low heat.

   

8. 08

   Step 8

   After the pot boils, add salt.

   

9. 09

   Step 9

   Add chicken bouillon, stir well, then cover and simmer.

   

10. 10

    Step 10

    Mix half the milk with the flour. Add the milk in small amounts several times, mixing well after each addition to ensure even mixing.

    

11. 11

    Step 11

    Finally, stir until fully combined and there are no dry powder particles.

    

12. 12

    Step 12

    Melt the butter over low heat (the entire process of frying the milk paste should be done over low heat).

    

13. 13

    Step 13

    Pour the milk mixture into the pot and stir constantly to prevent lumps from forming at the bottom. Turn off the heat when small bubbles appear on the surface of the milk mixture, then continue stirring for a few more moments before covering and setting aside.

    

14. 14

    Step 14

    When the vegetables in the pot are cooked through, you can easily pierce the potato chunks with chopsticks. Add the remaining 200 grams of milk.

    

15. 15

    Step 15

    Add the milk and flour mixture and stir well. The milk mixture tends to solidify, so try to stir it until there are no large lumps of dough.

    

16. 16

    Step 16

    Add the pan-fried chicken pieces and stir well to coat them evenly with the sauce.

    

17. 17

    Step 17

    Finally, add the heavy cream. Be sure to stir slowly over medium-low heat until the heavy cream and sauce are fully combined, then turn off the heat.

    

18. 18

    Step 18

    A steaming bowl of stew, emitting an enticing aroma of cream, was served, and the children loved it. Even the carrots, which they usually disliked, were devoured clean after being coated in the rich, creamy sauce.