Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, seconds please! white stew with napa cabbage and turnip. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Seconds Please! White Stew with Napa Cabbage and Turnip is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Seconds Please! White Stew with Napa Cabbage and Turnip is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook seconds please! white stew with napa cabbage and turnip using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Seconds Please! White Stew with Napa Cabbage and Turnip:

1. Get 1 Chicken thigh meat
2. Get 1/4 Napa cabbage
3. Prepare 4 medium Turnips
4. Make ready 1 dash Turnip greens (the soft part)
5. Prepare 3 Mushrooms
6. Take 1 clove Garlic
7. Make ready 400 ml Milk
8. Make ready 3 tbsp Cake flour
9. Make ready 1 tbsp Vegetable oil
10. Make ready 1 tbsp Butter
11. Get 1 Salt

Instructions to make Seconds Please! White Stew with Napa Cabbage and Turnip:

1. Separate the napa cabbage into greens and core, and cut each into large pieces. Cut off the greens from turnips, peel and quarter. Thinly slice the mushrooms. Crush the garlic.
2. Parboil the turnip greens and cut into easy-to-eat sizes. I also recommend parboiling the cabbage leaves at this point, so it retains its color better.
3. Cut the chicken into bite-sized pieces and season with salt. Coat with 1 tablespoon of water (not listed) and rub well. The meat will soften this way.
4. In a pot, layer the cabbage core, turnips, and cabbage greens from bottom to top in this order. Pour enough water to cover about the bottom half, and turn the heat to high. Once it reaches a boil, reduce to low heat. Once the veggies start to turn translucent, turn off the heat.
5. Add vegetable oil and garlic in a frying pan, and saute over low heat. Once fragrant, cook the chicken and mushrooms over medium heat.
6. Once the chicken is cooked through after about 6 minutes of sautéing, add butter, and sprinkle as if coating the chicken with flour. Stir well while being careful not to let it brown.
7. Pour in a little bit of milk, stir and once it's incorporated, pour in a bit of milk again… repeat this process and thin out the sauce.
8. Once it starts to thicken, pour the stew into the pot containing the veggies and cook over low heat.
9. Add the parboiled turnip greens, season with salt and it's done. To finish, drop a pat of butter, or sprinkle coarsely ground pepper if you like.
10. If you microwave the flour, it won't be floury and makes this easier to cook. Please refer to Step 1 in.

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