3 boneless chicken legs, carrots 1 root, potatoes 1 piece, white onions 1 piece (200g), 500ml of milk, whipped cream150ml, 40g of flour, appropriate amount of broccoli, appropriate amount of mushrooms, appropriate amount of salt and appropriate amount of chopped black pepper.

Cooking steps

1/5

1 carrot, 1 potato hob, 1 white onion, sliced mushrooms, chopped broccoli, blanched and supercooled for later use;

2/5

Cut 3 boneless drumsticks into palatable sizes, sprinkle a little chopped black pepper, pour white wine, add cornstarch, grab evenly, marinate 15 minutes, heat the pot with olive oil, fry the chicken until both sides are slightly yellow, and serve out;

3/5

In another oil pan, stir-fry carrots, potatoes, onions and mushrooms until they are raw, add appropriate amount of salt and150ml milk, add water after boiling, bring to a boil with high fire, add chicken, and simmer for 20min;

4/5

At the same time, put butter and flour in another pot, stir-fry until it melts, pour 350 ml of milk when bubbles appear, and boil it into cream juice;

Last step

Add the cream juice into the saucepan, stir continuously until it is thick, add broccoli and cook for a while, pour150ml of fresh cream before taking out, and boil again.

Tips

When stewing, you need to stir with a small spoon from time to time to avoid burning the pot. The prepared batter should be slowly poured into the pot and fully blended, so that the soup will be smoother.