Cookingdom Level 38 - Pan-fried chicken with vegetables

The ultimate guide for Cookingdom Level 38 Pan-fried chicken with vegetables, helping players master the cooking adventure of Cookingdom.

Cookingdom Level 38 Walkthrough Video

Cookingdom Level 38 Walkthroughs & Guide

Welcome to Cookingdom Level 38, where your mission is to craft the perfect Pan-fried chicken with vegetables using the correct tools, sequence, and timing. This level introduces players to Cookingdom's intuitive yet precise cooking mechanics in a relaxed, no-timer environment.

This walkthrough gives you the exact steps to succeed in Cookingdom Level 38, detailing every ingredient, action, and placement needed.

Ingredients Needed

Ingredient	Quantity	Notes
Carrots	2	Harvested from garden.
Beets	2	Harvested from garden.
Radishes (Daikon type)	2	Harvested from garden.
Water	As needed	For washing vegetables.
Salt	To taste	Used for roasting vegetables and making sauce.
Pepper	To taste	Used for roasting vegetables and seasoning chicken.
Rosemary	1 Sprig (or small bowl)	Used for roasting vegetables, frying chicken, and garnish.
Kitchen Foil	1 Sheet	Used to cover vegetables for roasting.
Chicken Breast/Fillet	1 piece	Raw chicken piece.
Cooking Oil / Stock (?)	1 Jug	Yellow liquid poured into pan for frying chicken and making sauce.
Garlic	1 Bulb (approx. 4-5 cloves)	Peeled cloves used for frying chicken and making sauce.
Butter	1 Block (sliced)	Added to pan while cooking chicken.
Onion	1/2 (sliced)	Red onion slices used for second sauce.
Brown Sauce Base	1 Bowl	Dark liquid added to make the gravy-like sauce.
Cream / Yogurt	1 Bowl	White, thick sauce used for plating.
Lemon	2 Slices	Used for garnish.

Step 1. Harvest Vegetables

Use the trowel to harvest 2 carrots, 2 beets, and 2 radishes from the garden plot. Place them into the basket.

💡 Tip: Make sure to collect the correct number of each vegetable.

Step 2. Wash and Prepare Vegetables

Take the basket to the sink area. Place the cutting board and bowls. Fill the sink with water. Wash all harvested vegetables (carrots, beets, radishes) in the sink. Place each type on the cutting board, chop off the leafy tops using the knife, and place the trimmed vegetables into separate bowls (carrots in orange, beets in pink, radishes in white). Discard the leafy tops in the bin.

💡 Tip: Wash vegetables thoroughly. Trim inedible parts before proceeding.

Step 3. Roast Vegetables

Move to the oven station. Place the trimmed carrots, beets, and radishes into a baking tray. Add rosemary sprigs. Season with pepper and salt. Cover the tray tightly with kitchen foil. Place the covered tray into the oven and set the timer (appears as 1000 decreasing).

💡 Tip: Covering with foil helps steam and tenderize the root vegetables.

Step 4. Pan-fry Chicken

Move to the stovetop. Place a frying pan on the induction cooktop and turn it on. Pour in the yellow cooking liquid (oil/stock?). Season the chicken breast with pepper. Place the seasoned chicken into the hot pan. Add peeled garlic cloves and rosemary sprigs to the pan. Let the chicken cook on one side (timer appears), then flip it. Add sliced butter to the pan while the second side cooks. Continue cooking until done.

💡 Tip: Ensure the pan is sufficiently hot before adding the chicken for a good sear. Basting with the butter adds flavor.

Step 5. Make Pan Sauce (Gravy)

Using the same stovetop, place a clean pan and turn it on. Add the yellow cooking liquid. Add peeled garlic cloves and sliced red onion. Add rosemary. Sauté until fragrant (timer appears). Add the bowl of brown sauce base. Add salt. Let it simmer (timer appears). Strain the sauce using a sieve into a clean bowl.

💡 Tip: Sautéing the aromatics first builds a flavorful base for the sauce. Straining ensures a smooth consistency.

Step 6. Prepare Roasted Vegetables & Slice Chicken

Remove the roasted vegetables from the oven. Place them on the cutting board. Slice the roasted carrots, beets, and radishes into bite-sized pieces. Place the cooked chicken breast on the cutting board and slice it.

💡 Tip: Let the chicken rest for a moment before slicing to retain juices. Cut vegetables into even pieces for plating.

Step 7. Assemble the Dish

Place the sliced roasted vegetables (carrots, beets, radishes) onto a serving plate. Arrange the sliced chicken breast over the vegetables. Spoon the strained gravy over the chicken. Drizzle the white cream/yogurt sauce. Garnish with lemon slices and a fresh rosemary sprig.

💡 Tip: Arrange the components attractively on the plate for a professional look.