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Pumpkin and Chicken Soy Milk Cream Stew

成本 $12, 保存 $8

來源: Recommended by CookPal

  • 30 Min
  • 2 份量
  • $12

食材

  • Vegetables

    • 🎃 250g pumpkin, diced
    • 🧅 1/2 onion, roughly chopped

  • Protein

    • 🍗 200g chicken thigh, diced

  • Seasoning

    • Dried parsley, as needed
    • 🧂 1/3 tsp salt

  • Cheese Cream

    • 🧈 20g salted butter
    • 1 tbsp all-purpose flour
    • 200ml soy milk
    • 30g shredded cheese
    • 2 tbsp grated cheese

步驟

1

Remove seeds and pulp from the pumpkin, dice into bite-sized pieces. Microwave for 4 minutes at 600W.

2

Chop the onion roughly and dice the chicken into bite-sized pieces.

3

Heat butter in a frying pan, place chicken skin-side down, cook until browned. Flip and cook for another 2 minutes. Add onion and sauté until translucent.

4

Add flour and stir until no longer powdery. Gradually add half the soy milk, stirring to combine. Add the remaining soy milk and mix well. Add pumpkin and simmer on medium-low heat for 5 minutes.

5

Add salt, shredded cheese, and grated cheese. Stir until melted and well combined. Serve in a dish and sprinkle with parsley.

營養成分

每份

🔥

450

卡路里

  • 25g
    蛋白質
  • 30g
    碳水化合物
  • 20g
    脂肪

💡 小提示

Pair with bread or rice for a complete meal.Use fresh parsley for a more vibrant garnish.For a lighter version, substitute soy milk with low-fat milk.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。