Hello, I am Laura. Today, I will show you a way to make satoimo and mushroom milk stew recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Satoimo and Mushroom Milk Stew Recipe
Satoimo and Mushroom Milk Stew is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Satoimo and Mushroom Milk Stew is something that I have loved my whole life.
To be with this particular recipe, we have to first prepare a few ingredients. You can have satoimo and mushroom milk stew using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Satoimo and Mushroom Milk Stew:
- Prepare 1/2 Chicken thigh
- Make ready 2 Satoimo (taro)
- Make ready 1/2 bag Shimeji mushrooms
- Make ready 1 medium Onion
- Make ready 1/2 Carrot
- Get 3 tbsp Butter (or margarine)
- Take 3 tbsp Cake flour
- Make ready 300 ml Milk
- Make ready 1 Salt and pepper
Instructions to make Satoimo and Mushroom Milk Stew:
- Cut the satoimo into bite-size pieces. Sprinkle salt to remove stickiness, then rinse.
- Remove excess fat from the chicken and cut into bite-size pieces. Cut the tough bottoms on the shimeji mushrooms and separate into small clumps. Cut the onion into wedges and cut the carrot into chunks.
- Add all the ingredients to a pot of water and heat.
- Simmer until the vegetables are soft, skimming off any scum.
- In a separate pot, melt the butter. Add cake flour and stir while heating, being careful not to let it burn.
- Add milk and 2 cups of the liquid from Step 4. Mix well until smooth.
- Add the chicken and vegetables from Step 4. Season with salt and pepper. It’s done! (If necessary, deepen the flavor by adding consommé cubes.)
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