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Chicken and Corn Cream Stew


  • Chicken thigh 300 g (10.6 oz.)

  • Potatoes 2

  • Carrot 1 stick

  • Miniature onions 8

  • Broccoli 1 head

  • Del Monte Whole Kernel Corn 380 g (13.4 oz.)

  • Milk 200 ml (6.8 fl. oz.)

  • Salt a dash

  • White pepper a dash

  • Vegetable oil 2 Tbsp

  • Bouillon(cube) 1/2

  • Soy Sauce 1 tsp

  • Flour 1& 1/2 Tbsp


  1. Cut the chicken thighs into bite-size pieces and season with a dash of salt and pepper.

  2. Cut the potatoes into bite-size pieces. Cut the carrot into 2 cm (0.8 in.) thick half rounds and peel the onions. Separate the broccoli into florets and boil on the hard side.

  3. Heat up the vegetable oil, then sauté the chicken, potatoes, carrots and onions. Sprinkle in the flour and sauté all together. Then add in 300 ml (10.1 fl. oz.) of water, and cook until the ingredients are soft, stirring occasionally.

  4. Pour in the milk, soy sauce and a dash of pepper to season, then add in the broccoli.


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