Ingredients
- 3 large potatoes (cut into big cubes)
- 1.5 large carrot (cut into big cubes)
- 6 chicken fillets (cut into 2inches)
- 1 large yellow onion (chopped)
- 5 cloves garlic (chopped)
- 4 extra large shitake mushroom (cut into small pieces)
- 2 tbsp sunflower oil
- 1 tsp of mixed herbs
- 0.5tsp of parsley (powder form)
- 1 tsp of salt
- 0.5 tsp of black pepper
- 1 tbsp of Maggi concentrated chicken stock
- 1 litre of water
- 100ml fresh milk
- 1 tbsp of self-raising flour (can use plain/cake flour. I run out of them so I used self-raising)
Method:
1. Boil potatoes, carrots and chicken into the 1l of water in a large pot. Add in chicken stock, parsley, mixed herbs and black pepper.
2. Meanwhile, heat wok and stirfry garlic and onion til onion soften. Add in mushroom and stirfry til cooked.
Blend them finely.
3. Add blended mushroom & onion mixture into the stew. Mix well and simmer on very low heat for abt 2 hours, stir occasionally.
4. When all the ingredients are well cooked, mix flour into milk well, pour into stew.
5. Simmer for abt 1 min and serve!
Post link: https://www.facebook.com/groups/singaporehomecooks/665396903529389/?notif_t=group_comment#!/photo.php?fbid=10152272907289151&set=gm.665248773544202&type=1&theater
