Thank you for watching!! This dish is great for winter but also good for other seasons !! Please have a try!! and let me know what you thought!!! I'm sure you will surprised as much as I did!!! See you in the next recipe!!
Currently in the middle of simmering this and oh my god, I can tell you the smell is AMAZING. I don’t use bacon because of religious restrictions but it looks so good already! Gonna update when it’s done :) Totally forgot to update this....all I can tell you guys is that my entire family loved it! We ate it with slices of baguette too and my dad asked for seconds! That was a rare occasion because he usually doesn’t really prefer a milk/cream based dish but this one was different. Thank you very much chef Taku! 😁
No worries subparqualityhuman!!! I was waiting for your update, and totally missed it for while!!😂 But I'm so glad that you were happy with the result!! Hope you will try other dishes soon my friend!!😉
@CHEF'S LABO 自宅で出来るプロの味 Actually I have! I’ve used your teriyaki sauce recipe with a little tweaking and it’s the best one so far after trying few recipes from other Japanese cooks. The balance between the saltiness and the sweetness was harmonious and as usual my entire family loved it too! Another thing is I’ve been incorporating kombu salt into my cooking for almost a month now and somehow the taste of umami is more prevalent now in the finished dishes! 😁
Just made this for dinner and it tastes amazing. Thick and creamy but somehow very light, it fills you up but doesn't feel heavy. Didn't have any konbu to make dashi so i substituted with a mixture of chicken stock powder, anchovy powder, and bonito flakes. A family member also doesn't eat pig or cow so I followed the description's advice and used chicken sausages. The family has decreed this "Delicious and can make again" dish. Took around 2 hrs to make but i think it's worth it
The cream stew looks like it's from a live action version of anime cream stew and it looks so tasty yummm bi-carb soda to make greens not lose colour when boiled looks good but my mum usually adds a pinch of turmeric instead and the green veggies look fresh even after boiling please try it out if you like😁
I love your "pro tips", but most especially I love that I can cook for my Japanese mother who has not been home for over 20 years. All the recipes I have tried, she has loved, and this is a lady that is never satisfied with other people's cooking😃👍👍
📖PRINT RECIPE: onl.la/S9x3bne 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for your instructions, the cream stew you taught allowed me to serve both my parents. My mother didn't like cream, so I kept a portion without the roux (flavour was stronger) while my father and I ate the rest. Deep flavors. They loved it. 😍
Blessed that I found your channel. Japanese people are perfectionists and I can tell by the details you put in your videos by explaining everything so us viewers don't miss a thing. Keep up the good work
Wow, looks good! I don't like to cook, used to eat in restaurant/bar all the time but lately i decided to start cooking to save some money and maybe eat healtier and less wastefull. I love such recipes cause they are understandable for such dummies as I am ♡
Tried this recipe yesterday, fully accepted by family, even with bacon, they don't like bacon that much 🥘 . Only prep differentation was that I made the roux in the classic way (warm butter/flour paste with cold milk), which went well. I had a bit concern of getting bland (無味) due to the amount of used roux, but stew was very balanced in taste. Thanks Chef for sharing this great mood food dish! 👍
No worries garett520!!! As long as my recipe helped making your happy day, I'm happy too!!! Your happiness is connecting to my future happiness!! So I'll keep making good contents for you!! See you in the next one 👍
I made this dish today ( but without the kombu as my parents are trad Indians who don't like kombu and bacon) and IT WAS DELICIOUS!!!! ITS THE BEST CREAMY STEW EVER!!! So simple to make too. Thank u so so so much for this recipe. I made a side of mashed cauliflower to accompany the stew but my parents ate it with rice. Its great with anything!!!
Normally I rarely comment on any videos but your recipe is just too good. Yesterday was my very first time trying to cook the cream stew and it turned out perfect. The smell was amazing. Thank you so much for the recipe.
Hi Chef, I followed your recipe and cook this chicken cream stew and my first attempt was good. Although I don’t have bacon in my fridge and also changed to miso instead of soy sauce at the end. And thank you for your cooking tips this was the first time I could have successfully brown the mushrooms nicely and brings out a lot of flavors in this creamy sauce. Thank you Chef !
While watching you cook the ingredients before simmering, the intention to replicate this recipe faded gradually because it's so troublesome, but I ended up watching the entire video and it looks wonderful. I always make cream stews with store-bought cubes but yours look too good! Thanks for sharing, chef :)
😭😭😭😭I cooked it tonight and it’s so good!!! I don’t often leave a comment but I’m impressed 😭 I have little appetite but for this dish I ate so fast. Thank you for this easily available receipt (from America)
I have made the dish a couple of times now. It is so good and easy to make that I have clean pots every time. I like the way to explain the steps, the techniques and the reasons for using the techniques. I have learnt so much. Thank you and can't wait for your next video. I love near the tropic and this dish goo even during hot weather. I sometimes will pour the stew on a bed of chopped lettuce instead of white rice. It is very refreshing this way.
I’ve tried most of your recipes and so far, I’ve loved every single one! Thank you for making it so easy to follow along, my family also enjoys your food! Can’t wait to try more!
I had just replicated your cooking setup (with some adjustment to my plebeian cooking skill) for my lunch, holy cow it was amazing!! That was definitely a restaurant-grade flavor. Thank you for the recipe and easy-to-follow demonstrated steps!
I'm Japanese, but I use chicken or seafood (shrimp, scallops) in my cream stew. When making beef stew, use beef muscles. Of course, bacon can also be delicious.
This was sooo good! Had to make adjustments so I could use what I had on hand but it still turned out great. Can’t wait to try it again but more faithful to your approach. Thanks, chef!
This looks so delicious!! I'm Indian and my mom does makes chicken stew sometimes so i'm definitely going to make this with her someday. Also, your channel deserves much more attention for the amazing content you provide! :)
I made this for mom the other day and she absolutely loved it. Will add this to my recipe book. :D Especially the tip about cooking the mushrooms was very useful. I used to just throw them in with the other veggies but you could definitely tell the difference.
Hi Chef Taku, thank you for the recipe -- it was thorough and easy to follow!! I made this for lunch and it was brilliant! I had to make a few adjustments and was worried how it would turn out but no worries, it was super yummy :) I love the cooking tips -- definitely learned something new! I look forward to your future uploads and trying out your other recipes~ Keep up the wonderful work!!
Just cooked for lunch today and its really really taste awesomely tasty 😋 Thank you chef for sharing the recipe And please keep sharing more recipes 😍😋
In Kolkata (West Bengal, India), we have a famous chicken stew (obviously heavily influenced by continental cuisine or more specifically, British cuisine) like this. The same trio of veggies go into this stew: carrots, potatoes and onions. I, personally, like to add the onions whole and I choose small red onions (that's the kind we prefer here in Bengal) and the garlic and ginger are roughly chopped. I prefer skinless, bones on chicken for this dish for the bones make the flavour more delightful. The only spices are whole peppercorns and a couple of bay leaves and salt to taste. And a couple of teaspoon of milk and a dollop of butter at the end. I prefer to cook it in the pressure cooker. It is thinner than this creamy soup here, but the stew tastes awesome in a winter evening with buttered toast. I would add the mushrooms and broccoli next time, as you showed.
Thank you so so so so so so much for this video! I started following you on Instagram just now as well. What a hidden gem! I am so lucky to have found this! I am going to make this tomorrow! ❤ありがとうございます！
So glad I came across your channel! Great way of teaching how to cook a dish with the good pointers throughout 👌 Subscribed and looking forward to more recipes. Definitely will make your creamy chicken stew! Yum 👏
@@CHEFSLABO yup2 already wrote the recipe. gonna try it this weekend. here's the one i did few months back, yours looks better obviously ^_^ facebook.com/photo?fbid=10224738271910366&set=pcb.10224738272550382
Hi guys. Thank you so much for all of your amazing cooking videos and thank UA-cam for show your videos to my news feed. I really love your japanese recipes and how you present your cooking. I used to love cooking when I lived with my family but now I had to live alone for the reason of pandemic :( You inspire me to get back to cooking. I will keep watching your videos with passion of cooking and looking for your tasty recipes :D
Just tried it out. About double serving. Unfortunatelly the chicken wasn't good enough, took too much time to get broccoli, so it went bad... Did it with pork (same bodypart), but it was great that way too. The broccoli I could find was frozen, so it became mush. I want to eat another serving, but my stomach says: WE ARE FULL! :D Thanks!
When i cook that, my "hidden" flavour seasoning are few drops of wooster sauce, and a tbsp of fish sauce. Used to afraid to use shoyu due to its colour, ill try that next time. Also, thanks for the bicarb trick.
Thank you for the comment!! I'm glad that you liked it!!! If it was thin when you cooked it, you can take off from the gas for 5-10 mins. It comes thicker as it cooled. Or of course you can put more flour next time!!! Anyway, thank you for trying!! I hope you will try the others too!!
I enjoy your videos and have made many of your recipes. I noticed that you put the Kombu in the stew pot. Do you take the Kombu out before serving? What type of bacon and mushrooms do you recommend?
Hi Bill Prudehome!! Yes remove the kombu before serving👍 Just a simple classic bacon (Without any spice or strong smokey flavour) is the best!! Type of mushroom could be any of your favourite!😉 Thank you for the comment😁
This is great recipe, thanks Chef. But i have a question: "Why dont we sear the chicken first then mushroom? it can be flavoring for mushroom and less oil used, because chicken oil comes out too right? And then maybe scrape the pan with water later on after mushroom or the veg"
I really don't like chicken thighs so maybe I'll use lean chicken. Otherwise it looks so yummy. I have to check out finding some of the ingredients. Great tips on cutting the carrots and keeping the brocolli extra green 👍
Thank you for watching!!
This dish is great for winter but also good for other seasons !! Please have a try!!
and let me know what you thought!!! I'm sure you will surprised as much as I did!!!
See you in the next recipe!!
Great 4k video , nice with the works on screen vs talking , good explanation on what you are doing. Butter was it salt or unsalted. Guessing unsalted.
Hey I'm an Islam, so I can't eat pork. To replace the bacon, can I use smoked beef?
@@joeblack8375 yes it's unsalted butter.
Thanks for the comment😊
@@donskun3260 That case, try using chicken sausage instead 😊
It's got very meaty flavour which does same job as bacon do 👍
My country has very limited supplies of products, do you have any other recommendations for easily available combu substitutions
Currently in the middle of simmering this and oh my god, I can tell you the smell is AMAZING. I don’t use bacon because of religious restrictions but it looks so good already! Gonna update when it’s done :)
Totally forgot to update this....all I can tell you guys is that my entire family loved it! We ate it with slices of baguette too and my dad asked for seconds! That was a rare occasion because he usually doesn’t really prefer a milk/cream based dish but this one was different. Thank you very much chef Taku! 😁
No worries subparqualityhuman!!!
I was waiting for your update,
and totally missed it for while!!😂
But I'm so glad that you were happy with the result!!
Hope you will try other dishes soon my friend!!😉
Any god that doesn’t let you eat pork is fake.
@CHEF'S LABO 自宅で出来るプロの味 Actually I have! I’ve used your teriyaki sauce recipe with a
little tweaking and it’s the best one so far after trying few recipes from other Japanese cooks. The balance between the saltiness and the sweetness was harmonious and as usual my entire family loved it too!
Another thing is I’ve been incorporating kombu salt into my cooking for almost a month now and somehow the taste of umami is more prevalent now in the finished dishes! 😁
Only qualm i have is adding raw flour, I'd cook it off in the butter and just make a white roux if you wanted to preserve the white color.
I love all the layers of flavour you’re adding by scraping the pan with water! I want to try this!!!
Just made this for dinner and it tastes amazing. Thick and creamy but somehow very light, it fills you up but doesn't feel heavy. Didn't have any konbu to make dashi so i substituted with a mixture of chicken stock powder, anchovy powder, and bonito flakes. A family member also doesn't eat pig or cow so I followed the description's advice and used chicken sausages. The family has decreed this "Delicious and can make again" dish. Took around 2 hrs to make but i think it's worth it
The cream stew looks like it's from a live action version of anime cream stew and it looks so tasty yummm
bi-carb soda to make greens not lose colour when boiled looks good but my mum usually adds a pinch of turmeric instead and the green veggies look fresh even after boiling please try it out if you like😁
Thanks for sharing your knowledge too Ranee!!😉👍
I love your "pro tips", but most especially I love that I can cook for my Japanese mother who has not been home for over 20 years. All the recipes I have tried, she has loved, and this is a lady that is never satisfied with other people's cooking😃👍👍
Your channel is a hidden gem. Great work, I love how you explain all the techniques and steps
Thank you for the comment!!
I'm glad that you liked it!!!
That helps supporting to make the future videos!!!!
ご視聴ありがとうございました！
寒い季節のシチューは格別です！勿論冬以外の季節でも美味しく召し上がって頂けます。
個人的に、お店で食べるものより今回のシチューは美味しいと思います！！是非お試しください！！
📖PRINT RECIPE: onl.la/S9x3bne
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Thank you for your instructions, the cream stew you taught allowed me to serve both my parents. My mother didn't like cream, so I kept a portion without the roux (flavour was stronger) while my father and I ate the rest. Deep flavors. They loved it. 😍
Blessed that I found your channel. Japanese people are perfectionists and I can tell by the details you put in your videos by explaining everything so us viewers don't miss a thing. Keep up the good work
It's wonderful to see a cream stew recipe without cheese
And without cream! Lol
Wow, looks good! I don't like to cook, used to eat in restaurant/bar all the time but lately i decided to start cooking to save some money and maybe eat healtier and less wastefull. I love such recipes cause they are understandable for such dummies as I am ♡
Tried this recipe yesterday, fully accepted by family, even with bacon, they don't like bacon that much 🥘 . Only prep differentation was that I made the roux in the classic way (warm butter/flour paste with cold milk), which went well. I had a bit concern of getting bland (無味) due to the amount of used roux, but stew was very balanced in taste. Thanks Chef for sharing this great mood food dish! 👍
No worries garett520!!!
As long as my recipe helped making your happy day, I'm happy too!!!
Your happiness is connecting to my future happiness!! So I'll keep making good contents for you!! See you in the next one 👍
This is a fantastic recipe and video!
Thank you very much.
made this many times but used your recipe and was best stew ive ever made ...5 stars
Thanks lee!!
I'm glad that you liked it!!😉👍
I made this dish today ( but without the kombu as my parents are trad Indians who don't like kombu and bacon) and IT WAS DELICIOUS!!!! ITS THE BEST CREAMY STEW EVER!!! So simple to make too. Thank u so so so much for this recipe. I made a side of mashed cauliflower to accompany the stew but my parents ate it with rice. Its great with anything!!!
Normally I rarely comment on any videos but your recipe is just too good. Yesterday was my very first time trying to cook the cream stew and it turned out perfect. The smell was amazing. Thank you so much for the recipe.
No worries Alex😉
I'm so glad that I could help making your happy moment!!!
Please try other recipes too!!
They all equally delicious👍
I’m obsessed with the scraping technique
Hi Chef, I followed your recipe and cook this chicken cream stew and my first attempt was good. Although I don’t have bacon in my fridge and also changed to miso instead of soy sauce at the end. And thank you for your cooking tips this was the first time I could have successfully brown the mushrooms nicely and brings out a lot of flavors in this creamy sauce. Thank you Chef !
No worries Sam!!
I'm so glad that you liked the recipe!!!
please try others too👍
They all delicious😉
While watching you cook the ingredients before simmering, the intention to replicate this recipe faded gradually because it's so troublesome, but I ended up watching the entire video and it looks wonderful. I always make cream stews with store-bought cubes but yours look too good! Thanks for sharing, chef :)
😭😭😭😭I cooked it tonight and it’s so good!!! I don’t often leave a comment but I’m impressed 😭 I have little appetite but for this dish I ate so fast. Thank you for this easily available receipt (from America)
No worries Colin!!
I am so glad that I could help making your happy day!!!
Try others too, and let me know my friend👍😉
I made this for my wife 1yr ago and she loves it. today im making it again.
I have made the dish a couple of times now. It is so good and easy to make that I have clean pots every time. I like the way to explain the steps, the techniques and the reasons for using the techniques. I have learnt so much. Thank you and can't wait for your next video.
I love near the tropic and this dish goo even during hot weather.
I sometimes will pour the stew on a bed of chopped lettuce instead of white rice. It is very refreshing this way.
Finally learnt the order of adding garlic and onion. Big thank you.
I’ve tried most of your recipes and so far, I’ve loved every single one! Thank you for making it so easy to follow along, my family also enjoys your food! Can’t wait to try more!
I had just replicated your cooking setup (with some adjustment to my plebeian cooking skill) for my lunch, holy cow it was amazing!! That was definitely a restaurant-grade flavor.
Thank you for the recipe and easy-to-follow demonstrated steps!
No worries Grey!!!
I'm glad that my recipe could help making your happy moment!! 👍
Will cook this for my family tonight. I love how you included techniques and tips while cooking. I hope you get more views and subscribers!
レシピありがとうございました！作ってみました！美味しかったです！💫👍🏻しかし、冷蔵庫に椎茸がないので、その代わりにシャンピニオンを変え作りました 😄🙌🏻 また他のレシピを作ってみたいです！😁💪🏻
Vaniaさん
ありがとうございます！！喜んで頂けたなら本当に良かったです！
他のも全部美味しいので是非トライしてみてくださいね！！😉
はい！もちろんトライしますよ！😎💪🏻
Made it twice one with chicken and then with pork meatballs. Both turned out DELICIOUS!!! Thank you for the recipe it’s a keeper 😋
No worries Ce T!!
I'm glad that I could help making your happy moments!!
Please try others too!!
They all pretty good 👍
I'm Japanese, but I use chicken or seafood (shrimp, scallops) in my cream stew. When making beef stew, use beef muscles. Of course, bacon can also be delicious.
Adding rice afterwards makes it pretty tasty too.
This was sooo good! Had to make adjustments so I could use what I had on hand but it still turned out great. Can’t wait to try it again but more faithful to your approach. Thanks, chef!
It's so thick looks like you can eat with rice. Perfect for me
That's the dish I was looking for ♥️ Now I can cook it when it's gonna be colder outside
Sankyu for the video
This looks so delicious!! I'm Indian and my mom does makes chicken stew sometimes so i'm definitely going to make this with her someday. Also, your channel deserves much more attention for the amazing content you provide! :)
I made this for mom the other day and she absolutely loved it. Will add this to my recipe book. :D Especially the tip about cooking the mushrooms was very useful. I used to just throw them in with the other veggies but you could definitely tell the difference.
I appreciate your tips / hacks / techniques. Thank you.
I just cooked this using the JP instant boxes and without kelp, Thank you!
Still hidden gems to find even if I've been subscribed for a bit.. My feed needs to send me more food!
Short is good, but prefer this version to learn . Thank you! ❤ from USA
Hi Chef Taku, thank you for the recipe -- it was thorough and easy to follow!! I made this for lunch and it was brilliant! I had to make a few adjustments and was worried how it would turn out but no worries, it was super yummy :) I love the cooking tips -- definitely learned something new! I look forward to your future uploads and trying out your other recipes~ Keep up the wonderful work!!
Hi Bonnie!!
Thank you for the kind words, and I'm glad that you are happy about the dish!!!
Hope you'll cook the other dish soon !!
Thanks for sharing your recipes
I was out of soya sauce and i tried adding miso, came out great!
Neither of the ingredients lose its color,they all look vibrant and delicious!
I just made this tonight. It was amazing! My wife said A+++😊🙏 Thank you!
No worries Ron!!!
I'm so glad that you lked it😉
Please try others too 👍
Thank for you video
I use your sharing for my daughter s’ breakfast.
This cooking method is incredible!
Thank you for the comment!!!
It tastes really good like you can actually serve in a restaurant!!!
Hope you Will try!!
That looks absolutely delicious.
And I love the music, the toys on the chopping board and the insightful tips.
Great job 👍
I don't unerstand why there are some people out there not liking this.
Just cooked for lunch today and its really really taste awesomely tasty 😋
Thank you chef for sharing the recipe
And please keep sharing more recipes 😍😋
Yeah I keep coming for you wiwi!!
Thank you for trying my recipe!!👍😉
Спасибо за мастер класс👍я
Я люблю также с мукой работать.
Покажите какая у вас выпечка..
Торты ,круассаны и все что готовите.
😁✋
昆布と醤油やってみます！
I cooked this today!!! So yummmylicious!! I put everything as you did, except the chicken and it is still very delicious!! Thank you for sharing!!
In Kolkata (West Bengal, India), we have a famous chicken stew (obviously heavily influenced by continental cuisine or more specifically, British cuisine) like this. The same trio of veggies go into this stew: carrots, potatoes and onions. I, personally, like to add the onions whole and I choose small red onions (that's the kind we prefer here in Bengal) and the garlic and ginger are roughly chopped. I prefer skinless, bones on chicken for this dish for the bones make the flavour more delightful. The only spices are whole peppercorns and a couple of bay leaves and salt to taste. And a couple of teaspoon of milk and a dollop of butter at the end. I prefer to cook it in the pressure cooker. It is thinner than this creamy soup here, but the stew tastes awesome in a winter evening with buttered toast.
I would add the mushrooms and broccoli next time, as you showed.
Making this tonight! The little lady has an ensoku to climb a local mountain. This is her “otsukare” dinner request. Can’t wait!!!
Thank you so so so so so so much for this video! I started following you on Instagram just now as well. What a hidden gem! I am so lucky to have found this! I am going to make this tomorrow! ❤ありがとうございます！
No worries MJK!!
I'm glad that you liked it!!👍😉
Hello new friend Thank you for sharing delicious food
Great recipe again! I really like your videos! Your culinary channel is one of my favorites! 👍
Look so appetizing!!
The kid might love this, it got lots of veggies in it too.
So glad I came across your channel! Great way of teaching how to cook a dish with the good pointers throughout 👌 Subscribed and looking forward to more recipes. Definitely will make your creamy chicken stew! Yum 👏
thank you, the dish taste really good! cant believe how well it turned out. look forward to more of your videos
Thank you for trying sapphire!!!
I'm so glad that you tried and happy about it 😉
Have a go with other dishes too.
And let me know how it goes 👍
The food that I watch in Shinya Shokudo! Tried to replicate it before from the show. Gonna try this one for sure!
Thank you for the comment!!!
Please have a go!! I'm glad that you are interested!!
@@CHEFSLABO yup2 already wrote the recipe. gonna try it this weekend. here's the one i did few months back, yours looks better obviously ^_^ facebook.com/photo?fbid=10224738271910366&set=pcb.10224738272550382
@@andufalha Looks great!!
I hope you will also like mine!!
Let me know how it went if you can!!!!
@@CHEFSLABO instagram.com/p/CK1HHvOpVDu9u4JQQXuXcrYTEL_5-Lo24FK9iI0/ done it for tonight's dinner!
Thank you for trying!!!
I hope you will try the other recipes too!!! They all delicious!!!
Hi guys. Thank you so much for all of your amazing cooking videos and thank UA-cam for show your videos to my news feed. I really love your japanese recipes and how you present your cooking. I used to love cooking when I lived with my family but now I had to live alone for the reason of pandemic :( You inspire me to get back to cooking. I will keep watching your videos with passion of cooking and looking for your tasty recipes :D
No worries Delphinium!!!
I'm so glad that you liked it!!
I'll keep making good contents for you!!!
I love how you explain the chicken part.. why only cook the skin side/ etc..
Subscribed! 🙂
Love your technique. Thank you so much.
Just tried it out. About double serving. Unfortunatelly the chicken wasn't good enough, took too much time to get broccoli, so it went bad... Did it with pork (same bodypart), but it was great that way too. The broccoli I could find was frozen, so it became mush. I want to eat another serving, but my stomach says: WE ARE FULL! :D
Thanks!
Glad got the YT recommendation for this channel.
Great stuff.
This video is made with passion and love. We can feel it. :)
It did Akshay!!
I put my chef spirits in all of my videos😉
Hope you will try it soon!!👍
Oh for smell-o-vision! Looks fabulous! Thanks for this recipe!
When i cook that, my "hidden" flavour seasoning are few drops of wooster sauce, and a tbsp of fish sauce. Used to afraid to use shoyu due to its colour, ill try that next time. Also, thanks for the bicarb trick.
What is "Wooster Sauce"?
@@suzannes5888 thats how Japanese called Worcestershire sauce since the original a bit to tonguetwister-y for them.
We make a similar dish with this.
But instead of dashi and roux, we add cream of mushroom.
Another excellent video and recipe. I have just made it and it is superb. Mine is a little bit thinner but awesome flavor.
Thank you for the comment!!
I'm glad that you liked it!!!
If it was thin when you cooked it, you can take off from the gas for 5-10 mins. It comes thicker as it cooled.
Or of course you can put more flour next time!!!
Anyway, thank you for trying!!
I hope you will try the others too!!
I love the background music!!
Wow this looks like a white chopsuey I used to make back home minus the kombu☺️👌
Helloooo!!! Thank you for the tips.😄😄😄😉saludos desde mexico✌✌🖑🖑👏👏👏
This beyond amazing
Damb, i love this Chef so muchhhhhh
I love how you teaching us techniques and tips. I learn a lot from watching videos on your channel. Subscribed!!
Kalami ba uy!
I like the way you explain things. I hope i can have one of your pans. Thanks Master Labo!
i'll make it for christmas, thank you for sharing the recipe chef 🙏❤️
I'm gonna try this this coming 15 the last day Chinese new year..looks yummy
Thank you for this
thanks
Looks like food from an anime!
Just tried it and it’s good! Yummy!
I enjoy your videos and have made many of your recipes. I noticed that you put the Kombu in the stew pot. Do you take the Kombu out before serving? What type of bacon and mushrooms do you recommend?
Hi Bill Prudehome!!
Yes remove the kombu before serving👍
Just a simple classic bacon (Without any spice or strong smokey flavour) is the best!!
Type of mushroom could be any of your favourite!😉
Thank you for the comment😁
My mouth is watering I need to cook this 🥰
man i love your channel so much! everything is too detaile dthat i swear to god...
Yummy. Japanese cream pie is also very nice.
Looks so delicious. I'm gonna try making it. Thank you. Full support to your channel
It's amazing how you explain everything. I hit the subscribe button insanely !!
This is great recipe, thanks Chef. But i have a question: "Why dont we sear the chicken first then mushroom? it can be flavoring for mushroom and less oil used, because chicken oil comes out too right? And then maybe scrape the pan with water later on after mushroom or the veg"
You can cook that way too Falih!!!
It won't make huge difference👍
So please take it easy, and make your cooking comfortable😎
@@CHEFSLABO well, alright. Thanks chef, wanna try later or tomorow maybe. Wish me luck ✌🏼
looks wonderful! 👍
I really don't like chicken thighs so maybe I'll use lean chicken. Otherwise it looks so yummy. I have to check out finding some of the ingredients. Great tips on cutting the carrots and keeping the brocolli extra green 👍
I’m going to make this tomorrow! I’m so excited 😮💨😮💨
That is literally Chop Suey in my country. Though they cook it much simpler
Can't wait to congratulate you on your first 100k. These tips are master chef secret. Kudos.