Umami-rich Cream Stew
- 1 ounce (50g) butter
- 2 1/2 tsp olive oil
- 4 ounces yellow onion, cut into cubes
- 1/2 pounds (220g) chicken thigh, boneless, cut into cubes
- 4 ounces carrot, cut into cubes
- 5 tsps flour
- 4 cups milk
- 3/4 cup cooking cream
- 3 ounces (100g) mushroom, sliced
- 1/2 tsp consomme
- 1 1/2 tsp pepper
- 1 tsp AJI-NO-MOTO® (MSG)
- Salt to taste
Heat half of butter and olive oil in a pot.
Sauté yellow onion until fragrant.
Add in carrot and cook for 1-2 minutes.
Put the chicken, seared the chicken until half cooked.
Add in the rest of the butter and turn the heat to low. Sprinkle flour over the surface and mix until well coated on the chicken and vegetables.
Pour milk into the pot and mix well until thicken.
Add in cooking cream and button mushroom and simmer for 1-2 minutes.
Season with consomme, pepper, salt and AJI-NO-MOTO®.
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