Christmas Wreath Stew.
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Christmas Wreath Stew cuisine is really a dish that's classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Christmas Wreath Stew dishes that you just make.
Alright, don't linger, let's task this christmas wreath stew formula with 17 components which are undoubtedly easy to receive, and we have to process them at the very least through 3 methods. You should shell out a while on this, so the resulting food could be perfect.
Ingredients for Christmas Wreath Stew:
- Prepare 360 ml for ○White rice.
- Need 2 tbsp ○Ketchup.
- Prepare 1 tsp ○Consomme stock granules.
- Require 2 slice - ○Bacon.
- Prepare 2 cm - ○Carrot.
- You need 1 tbsp Butter.
- Require 1/2 - Chicken thigh meat.
- Prepare 1 pinch Salt and pepper.
- Need 1/2 each Carrot, Onion.
- You need 1 - Potatoes.
- You need 1 can of ＊White Sauce.
- Require 200 ml each ＊Water, Milk.
- You need 1 pinch - Salt and pepper.
- Require 5 of spears, 2 tablespoons Broccoli, Corn.
- Provide 1 ■Egg.
- Require 1 tbsp of ■Milk.
- Give 1 pinch of ■Salt and pepper.
Christmas Wreath Stew how to cook:
- Wash the rice and mix in ketchup, consomme, and water for 2 cups of rice. Chop the carrot and bacon into small pieces and place on top of the rice. Cook as normal. When finished cooking, pack into an Angel Food Cake pan (18 cm)..
- Cut the chicken thigh into bite sizes. Also chop the carrot and potato into bite sizes. Thinly slice the onion. Heat butter in a frying pan and saute the chicken seasoned with salt and pepper. Add carrot, onion, potato and saute. Add ingredients marked with ＊ and simmer until soft. Add broccoli and corn. Season with salt and pepper..
- Place the rice from Step 1 onto a large plate. Tightly pack around the center so the stew doesn't leak out. Mix together the ingredients marked with ■ and make a thin egg crepe. Cut the thinly cooked egg into 6 strips and wrap around the rice. Pour the stew into the center gap..
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