Steps

1. Wrap pumpkin 450g and heat in a 600W microwave for 4 minutes.
   🕒 02:05
2. Remove the seeds and pulp from the heated pumpkin.
   🕒 02:18
3. Cut 1 onion (250g) into rough chunks.
   🕒 03:42
4. Cut 1 chicken thigh (300g) into bite-sized pieces.
   🕒 04:09
5. Heat 2 tsp oil in a frying pan, place the chicken thigh skin-side down, and sauté while seasoning with salt and pepper to taste.
   🕒 06:19
6. Cut the microwave-heated and softened pumpkin into rough chunks.
   🕒 07:14
7. Add the roughly chopped onion to the frying pan with the sautéed chicken and cook until translucent.
   🕒 08:56
8. Add the roughly chopped pumpkin and 1 pack of oyster mushrooms to the sautéed chicken and onion, and mix everything together.
   🕒 10:34
9. Add water 300cc and chicken broth 2.5 tsp, then bring to a boil.
   🕒 10:57
10. Cover and simmer for 8 minutes.
    🕒 11:51
11. Remove the lid, increase heat to high, and reduce until the liquid thickens (approx. 2 minutes).
    🕒 16:19
12. Add milk 300cc and salt 1/3 tsp, and simmer.
    🕒 17:43
13. Heat butter 20g in the microwave for 20 seconds to soften.
    🕒 18:38
14. Add all-purpose flour 2 tbsp to the heated butter and mix well to create a beurre manié. [Pro Tip!] Adding flour directly can cause lumps, so mixing it with butter to make a beurre manié creates a smooth thickening agent.
    🕒 19:12
15. Reduce the stew heat to low, add the beurre manié, and mix while dissolving to thicken.
    🕒 20:18
16. Return heat to medium and simmer until the stew is uniformly thickened.
    🕒 21:19
17. Add mixed cheese 35g, nutmeg 3 dashes, and pepper 3 dashes, then mix. [Pro Tip!] Too much nutmeg can make the aroma too strong, so use a small amount for flavoring. Pepper adds a piquant accent to the mellow taste of the stew.
    🕒 24:04
18. If the stew has reduced and become too thick, add extra milk (not listed in ingredients) to adjust to your preferred consistency.
    🕒 26:12
19. Serve in a dish, sprinkle with dried parsley to taste, and it's complete.
    🕒 28:32