Chicken and Vegetable Milk Dish Recipe

photo 1 photo 3

pictures from my little kitchen ❤

Original recipe from COOKPAD
Serves 2


  • Chicken Thigh with bone (2)
  • Water (enough to cover meat)
  • Milk (about 300 mL)
  • Butter (1 tbsp)
  • Flour (1 tbsp)
  • Salt and pepper (to taste)
  • Mushrooms (i used shimeiji) (1 pack)
  • Cabbage (1/4)


  1. Pre-poach the chicken for about 40 minutes until tender in water to cover. Keep the poaching liquid, which is full of umami.
  2. Melt the butter over low heat, add the flour and stir so as not to create any lumps.
  3. Continue stirring and cooking, taking the pan off the heat occationally so as not to burn the roux.
  4. Add a little milk and mix well so as not to create any lumps. Don’t let the milk boil. Keep it on low heat.
  5. When it forms a paste add a little more milk and mix in well. Continue mixing and adding the milk, taking care not to let it boil.
  6. Add some salt and pepper and the special sauce is finished.
  7. Add the precooked chicken, the poaching liquid, mushrooms and vegetables, and simmer over low heat for about 10 minutes, and it’s done!

This is a really yummy dish!  It tastes really similar to those milk seafood noodle soup that can be found in a lot of bubble tea/Taiwanese restaurants.  The original recipe says it is  suppose to be creamy, but for me, it seems more like a soup like dish.   I boiled some udon and had it with this recipe.  It also would taste great with white rice!

Definitely recommend making this for a cold night 🙂


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