Cream Vegetable Stew

  1. Prepare vegetables and chicken. I used 1 chicken leg, remove the bone and cut into 4 pieces. Sprinkle salt and black pepper over the chicken. For vegetables, I chose 1 carrot, 1 potato, 1 onion, 3 shiitake mushrooms. And 1/8 head of broccoli.  Cut carrot and potato into small chunks, dice the onion and cut shiitake into quarters.
  2. Heat a pan. Add in a little oil. Fry chicken with skin side down. When the skin side turns golden brown, flip it over to fry the other side. Set chicken aside for later use when both sides turn golden color.
  3. Use the same pan to fry vegetables. Add in onion, carrot, potato and  mushroom. Fry for 2 or 3 mins. Add chicken, vegetables into pressure cooker. Pour in 1/2 1 cups water. Season with salt and black pepper. Also add in bayleaf. Cook under high pressure for 20 mins.
  4. Make roux. Heat a pan. Drop in 2 tbsp butter. Melt butter with low heat. When butter completely melts, add in 2 tbsp flour. Quickly stir with a whisk to let butter and flour mix evenly.
  5. Add in 2 tbsp cream and pour in 1/4 cup milk. whisk to let all ingredients mix throughly.
  6. Add vegetable soup gradually into the roux while stirring. When they are fully and evenly mixed, Add in the cooked vegetables.
  7. Boil broccoli in water and add in as garnishment.
  8. Season with salt if necessary.