Japanese Chicken Cream Stew
Japanese Chicken Cream Stew has a touch of Japanese flavour which makes it different from the recipe White Stew (Cream Stew) that I posted 2 years ago. It tastes like the stew made from the House Cream Stew roux.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300g/0.7lb chicken thigh (cut into large bite size pieces (note 1))
- 1 onion ((about 160g/5.6oz, note 2), cut into large pieces (note 3))
- 1 carrot ((about 120g/4.2oz, note 2), roll cut into small bite size pieces (note 3))
- 1 potato ((about 170g/6oz, note 2), cut into large bite size pieces)
- 100g/3.5oz broccoli florets ((note 4))
- 2½ tbsp butter
- 2½ tbsp flour
- Pepper
- 200ml/0.4pt water ((note 5))
- 1 tsp chicken stock powder ((note 5))
- 200ml/0.4pt dashi stock ((note 6))
- 1 tsp shiro miso ((note 7))
- ¼ tsp onion powder
- 300ml/0.6pt milk ((low fat or full cream))
- ¼ tsp salt ((note 6))
Instructions
- 1
Add butter to a heavy bottomed pot and heat over high heat. As soon as the butter melts, add chicken and a pinch of pepper.
- 2
Sauté until the surface of the chicken pieces starts browning (few minutes).
- 3
Add onion, carrot and potato pieces to the pot. Mix well ensuring that all vegetables are coated in oil.
- 4
Add flour and mix well until flour is well mixed in butter with other ingredients and you don’t see white powder any more.
- 5
Add the water, stock powder, dashi stock, miso and onion powder to the pot, mix and place a lid on.
- 6
When it starts boiling, reduce the heat to medium low and cook with a lid on for 5 minutes or so until the carrots and potatoes are half cooked through. Mix occasionally ensuring that the vegetables and sauce are not stuck on the bottom (because the sauce thickens).
- 7
Add broccoli to the pot and cook further few minutes without a lid (note 8).
- 8
When the vegetables are almost cooked through, add milk and salt, mix and bring it to a boil. As soon as it starts boiling, reduce the heat to low and cook for 30 seconds or so, mixing to ensure that the thick sauce does not stick to the bottom.
- 9
Turn the heat off and serve while hot.