Ingredients (4 servings)
| Squash |
1 (whole) |
| Onion |
200g |
| Chicken breast |
200g |
| Carrot |
100g |
| Mushrooms |
50g |
| S&B Tasty White Stew Mix |
1/2 pack |
| Water |
500ml |
| Milk |
100ml |
| Vegetable oil |
1 Tbsp |
Directions
- Mince the onion, cut the carrot into bite-size pieces, and cut the mushrooms into thin slices.
- Cook the whole squash in a microwave oven at 600 W for 12 to 15 minutes.
Once softened, cut off 2 to 3 cm of the squash top, and scrape out its inside with a spoon. (Remove the seeds and guts.)
- Pour oil into the pot and stir-fry 【1】 and 【2】. Add the amount of water listed. Once it comes to a boil, turn down the heat. Simmer for about 15 minutes until the ingredients become soft.
- Turn off the heat. Add the S&B Tasty White Stew Mix, then stir until it is completely melted. Add milk and the squash paste 【2】.
Turn on the heat again, and simmer over low heat for 5 minutes or so.
- Serve 【4】 in the squash hollowed out in 【2】.
