the host of this show "Cooking with Dog."

First, season the boneless chicken thighs

with the white pepper thoroughly.

Sprinkle on the salt

and lightly pat the seasonings onto both sides.

Let the chicken sit for about 10 minutes.

Meanwhile, let’s cut the vegetables.

Cut the carrot in half lengthwise.

Chop it into thick half moons.

Cut the half onion into 4 wedges

and then cut them in half crosswise.

Peel the lotus root with a peeler.

Cut it in half lengthwise

and then cut the root into wedges

by turning it after each cut as chef is doing here.

Remove the root end of the turnip.

Quarter the turnip

and rinse the stem ends thoroughly using a bamboo stick.

Peel the satoimo taro.

If it is a large root cut it in half.

Remove the firm stringy parts of the celery.

And then cut into bite-size pieces.

With your hands, separate the maitake mushrooms

and then chop them into fine pieces.

Likewise, chop the shiitake mushrooms

and the shimeji mushrooms into fine pieces.

You can also use enoki and king oyster mushrooms

but be careful not to use too much maitake mushrooms

to maintain the white color of the stew.

Now, lightly remove the excess moisture

from the surface of the chicken using a paper towel.

Dust both sides of the chicken with any type of flour.

Add the vegetable oil to a heated pot.

Place the chicken pieces into the pot with the skin side facing down.

When they are lightly browned, flip them over.

Lightly cook the other side,

remove the chicken

and reserve them on a plate.

Remove the remaining oil with a paper towel.

Add the olive oil

and turn on the burner.

To the heated pot,

add the carrot,

onion,

lotus root,

satoimo taro,

turnip

and celery.

Lightly stir-fry the vegetables with a pair of tongs.

Place the reserved chicken into the pot

and pour on the white wine.

Continue to stir-fry, evaporating the alcohol completely.

Now, sprinkle on the salt

and add the water to the pot.

Cover with a lid

and simmer the vegetables on medium low heat for 20 minutes.

Meanwhile, let’s make the white roux with the mushrooms.

First, add the olive oil to a pan

and drop in the sliced garlic and onion.

Turn on the burner

and stir-fry them on low heat.

When the aroma grows stronger

and the onion and garlic turn golden brown,

add the bay leaf

and the chopped mushrooms.

Distribute them evenly

and sprinkle on the salt

and the white pepper.

Stir-fry until the mushrooms are browned,

making them more fragrant and savory.

Add the cake flour

and stir-fry the mixture thoroughly on low heat.

Be careful not to burn it.

Now, gradually pour the milk into the pan

while stirring the mixture.

Mix until smooth,

bring it to a boil

and now the white roux is ready.

And now, the vegetables and chicken are ready.

Add the white roux to the pot.

Gently mix the ingredients, distributing the roux evenly.

Simmer it for a couple of minutes.

Test the flavor of the stew

and adjust to taste with salt

and pepper.

Now, it is ready to serve.

Ladle the cream stew into a bowl.

Finally, sprinkle on the parsley leaves.

You can substitute pork, beef or salmon for the chicken.

Potatos, cabbage, broccoli, green peas and corn

also go great with this recipe.

You can adjust the consistency of the stew

by diluting it with chicken stock.

Good luck in the kitchen!