Steps

1. Cut 150g carrots, 250g onion, and 200g potatoes into chunks. Peel the potatoes and remove any sprouts.
   🕒 02:34
2. Mince 2 cloves garlic.
   🕒 03:49
3. Slice 350g chicken thigh into thin pieces.
   🕒 03:54
4. Season the sliced chicken thigh with salt and pepper to taste.
   🕒 04:31
5. Heat 1 tsp olive oil in a frying pan and sear the chicken thigh skin-side down until fragrant.
   🕒 04:52
6. Once the chicken thigh is cooked through, add the garlic and sauté without burning.
   🕒 05:54
7. Add the carrots, onion, and potatoes, and sauté until coated with oil.
   🕒 06:07
8. Add 400cc water and 4 tsp consommé powder. Bring to a boil, then cover and simmer over low heat for 15 minutes.
   🕒 06:12
9. In a separate bowl, place 20g butter. Once slightly melted, add 3 tbsp all-purpose flour and knead well until the floury texture disappears to make a beurre manié.
   🕒 08:04
10. Add 300cc milk to the pot after simmering, then increase the heat and bring to a boil.
    🕒 09:19
11. Once boiling, add a little stew broth to the beurre manié to loosen it, and mix well to prevent lumps.
    🕒 09:39
12. Add the loosened beurre manié to the pot and simmer, stirring until it thickens. [Chef's Tip!] Adding beurre manié directly to the pot can easily create lumps, so make sure to loosen it with some broth beforehand.
    🕒 09:58
13. Add 80g cheddar cheese and simmer until melted.
    🕒 10:13
14. Once the stew turns orange and thickens, add pepper to taste to adjust the seasoning. [Chef's Tip!] To enhance the rich flavor of cheddar cheese, powdered pepper is recommended.
    🕒 10:51
15. Be careful not to over-stir, as this can break apart the potatoes.
    🕒 10:41