Silky Soup Stew - onion

Method

• Marinade the chicken in the yogurt for at least 30 minutes.
• Cleanly rinse the yogurt off.
• Cut the onion in half, then cut each half into five or six parts.
• Be absolutely sure to rinse off the yogurt!
• If you're making curry, it's okay not to rinse off the yogurt, but for stew, this is necessary!
• Peel the potatoes and cut into sixths.
• Chop the cabbage into 5 cm pieces.
• Peel the carrot and chop roughly.
• Saute the onions and carrots in an earthenware pot (or regular pot).
• Top with the rinsed chicken, then add enough water to cover all up 2 cm of the ingredients.
• Leaving 2 cm of ingredients out of the water will prevent crumbling.
• If using a medium-sized pot, use 4 soup stock cubes; if using a large pot, use 6.
• Add the soup stock cubes, sake, white wine, and salt and pepper to immerse the ingredients.
• Cover with a lid, bring to a boil over high pressure.
• Boil on low for 1~2 minutes.
• Add the potatoes and cabbage, then water if needed (to slightly immerse the vegetables).
• If you prefer the cabbage to be wilted than retaining its texture, add the cabbage in Step 4 instead.
• Simmer for 15 minutes on medium heat.
• Check the taste.
• If it's too thin, add pepper or soup stock cumbers (it should be slightly salty).
• If the taste is good, add 300-600 ml of milk (or soy milk) and simmer for 3-4 minutes to finish.
• By marinading the chicken in yogurt, you can get rid of the smell and firmness, giving you a smooth and juicy chicken!
• Give it a try!
• This rich, soup-like tomato-flavored wiener stew that is just like pot au feu.