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  • Hi, I am Francis,

  • the host of this show "Cooking with Dog."

  • First, season the boneless chicken thighs

  • with the white pepper thoroughly.

  • Sprinkle on the salt

  • and lightly pat the seasonings onto both sides.

  • Let the chicken sit for about 10 minutes.

  • Meanwhile, let’s cut the vegetables.

  • Cut the carrot in half lengthwise.

  • Chop it into thick half moons.

  • Cut the half onion into 4 wedges

  • and then cut them in half crosswise.

  • Peel the lotus root with a peeler.

  • Cut it in half lengthwise

  • and then cut the root into wedges

  • by turning it after each cut as chef is doing here.

  • Remove the root end of the turnip.

  • Quarter the turnip

  • and rinse the stem ends thoroughly using a bamboo stick.

  • Peel the satoimo taro.

  • If it is a large root cut it in half.

  • Remove the firm stringy parts of the celery.

  • And then cut into bite-size pieces.

  • With your hands, separate the maitake mushrooms

  • and then chop them into fine pieces.

  • Likewise, chop the shiitake mushrooms

  • and the shimeji mushrooms into fine pieces.

  • You can also use enoki and king oyster mushrooms

  • but be careful not to use too much maitake mushrooms

  • to maintain the white color of the stew.

  • Now, lightly remove the excess moisture

  • from the surface of the chicken using a paper towel.

  • Dust both sides of the chicken with any type of flour.

  • Add the vegetable oil to a heated pot.

  • Place the chicken pieces into the pot with the skin side facing down.

  • When they are lightly browned, flip them over.

  • Lightly cook the other side,

  • remove the chicken

  • and reserve them on a plate.

  • Remove the remaining oil with a paper towel.

  • Add the olive oil

  • and turn on the burner.

  • To the heated pot,

  • add the carrot,

  • onion,

  • lotus root,

  • satoimo taro,

  • turnip

  • and celery.

  • Lightly stir-fry the vegetables with a pair of tongs.

  • Place the reserved chicken into the pot

  • and pour on the white wine.

  • Continue to stir-fry, evaporating the alcohol completely.

  • Now, sprinkle on the salt

  • and add the water to the pot.

  • Cover with a lid

  • and simmer the vegetables on medium low heat for 20 minutes.

  • Meanwhile, let’s make the white roux with the mushrooms.

  • First, add the olive oil to a pan

  • and drop in the sliced garlic and onion.

  • Turn on the burner

  • and stir-fry them on low heat.

  • When the aroma grows stronger

  • and the onion and garlic turn golden brown,

  • add the bay leaf

  • and the chopped mushrooms.

  • Distribute them evenly

  • and sprinkle on the salt

  • and the white pepper.

  • Stir-fry until the mushrooms are browned,

  • making them more fragrant and savory.

  • Add the cake flour

  • and stir-fry the mixture thoroughly on low heat.

  • Be careful not to burn it.

  • Now, gradually pour the milk into the pan

  • while stirring the mixture.

  • Mix until smooth,

  • bring it to a boil

  • and now the white roux is ready.

  • And now, the vegetables and chicken are ready.

  • Add the white roux to the pot.

  • Gently mix the ingredients, distributing the roux evenly.

  • Simmer it for a couple of minutes.

  • Test the flavor of the stew

  • and adjust to taste with salt

  • and pepper.

  • Now, it is ready to serve.

  • Ladle the cream stew into a bowl.

  • Finally, sprinkle on the parsley leaves.

  • You can substitute pork, beef or salmon for the chicken.

  • Potatos, cabbage, broccoli, green peas and corn

  • also go great with this recipe.

  • You can adjust the consistency of the stew

  • by diluting it with chicken stock.

  • Good luck in the kitchen!

Hi, I am Francis,

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  • 68 22
    阿多賓 posted on 2013/09/20
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