Western Chicken Milk Stew

Overview

A Western-style milk stew that I like very much. I tried it for the first time in a Japanese restaurant. The tender and juicy chicken legs, paired with potatoes, onions, and carrots, are nutritious and full of milk flavor. Now with Xiqi Milk Stew, the taste is beyond that of a restaurant. When you are greedy, you no longer have to go to a restaurant to spend money😋

Tags

• private kitchen
• old man
• western food
• autumn recipes
• banquet dishes
• lunch
• chicken legs
• onions
• potatoes
• xiqi milk stew
• black pepper
• carrot
• garlic

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Cut the vegetables into hob cubes and slice the garlic

   

3. 3 Deboned chicken legs and cut into pieces

   

4. 4 Add a little oil to the pan and sauté the garlic slices

   

5. 5 Then add onions and sauté until translucent

   

6. 6 Add potatoes and carrots and sauté for 2 minutes

   

7. 7 Boil water filled with ingredients

   

8. 8 Take a spoon and put out the Haoshi Xiqu milk stew. Put a little soup in the spoon. Use chopsticks to slowly dissolve the milk stew cubes into the soup. Reduce the heat and simmer for 5 minutes until the chicken and vegetables are fragrant. Use a spoon to stir constantly to prevent sticking

   

9. 9 After 5 minutes, add a little black pepper.

   

10. 10 Doudou’s mother likes to eat European buns dipped in chicken milk stew. The rich milk flavor leaves a lingering fragrance on the lips and teeth

    

11. 11 It’s delicious and you can see it

    

12. 12 Finished product