Serve creamy chicken soup recipe over the top of cooked rice or noodles, it is really wonderful, there are seems a lot of ingredients, yet the clear photo instruction will make it much simple than you thought.
14 oz. chicken thighs, boneless
5oz. potato, peeled
1 1/2 oz. onion
1 1/2 oz. carrot
1oz. green peas
3 cups chicken broth
1/8 tsp black pepper powder
1 tbsp egg yolk
5 tsp four, sifted
4 tsp butter
2 tbsp Asian rice wine
Salt and pepper powder for taste
2 tbsp whipping cream
1 tbsp olive oil for frying
Rinse and pat chicken dry, then cut into bite-size sections.
Whisk meat with 1/6 tsp salt, pepper powder and egg yolk, and marinate for 20 minutes.
Boil green peas in saucepan with boiling water for couple minutes until cooked through, remove and soak in cold water before use.
Rinse potato, carrot, onion and mushrooms, and slice diagonally into pieces to match chicken.
After marinating chicken, whisk it around with 1 tsp flour until completely coated.
In a small saucepan, heat butter until completely dissolved at low heat, and add remaining flour, beating until creamy, remove and set aside until cool before use.
Heat a frying pan to medium at low heat, add 2 tbsp olive oil, stir fry chicken until both sides is golden brown.
Combine together rice wine and all vegetables (mushroom, potato, carrot and onion) and chicken broth into pan, stirring well and heat it into a boil, and then stirring constantly while adding butter mixture into frying pan.
Stir in dash of salt and pepper powder for taste.
Cook at low heat for about 30 minutes, add whipping cream and green peas, stirring around to completely blended, transfer and serve creamy chicken recipe hot.