Cream Stew (クリームシチュー) is a popular Japanese comfort food consisting of chicken and assorted vegetables cooked in a creamy white sauce. It is a type of yōshoku dish which refers to Western-influenced cooking style, and it goes perfectly with both rice & bread.
Many cream stew recipes require making a Bechamel sauce for the thickening effect. My version is much easier, no need to make a Bechamel sauce separately. Why bother doing the extra steps when you can make it in one pot?
Warming, hearty and filling, Japanese cream stew is a perfect family style dish, especially on those chilly winter days!
Ingredients (serves 2)
- 200g chicken thigh
- 1/2 medium onion
- 1 medium carrot
- 1 medium potato
- 100g broccoli
- 10-20g butter
- 1-2 tbs flour
- 300ml unsalted chicken stock
- 1cup milk
- salt, pepper to taste
Bring a pot of water to a boil, cook broccoli (cut into bite size pieces) for 2-4 minutes. Remove from the water and let cool.
Heat about 1 tsb oil in a pot, cook chicken (cut into 3-4 cm pieces) over medium heat. Flip occasionally, cook until chicken is golden brown on all sides, transfer to a plate. No need to clean the pot.
Add potato, carrot, onion (cut into 3-4 cm pieces) and butter to the pot, saute.
Saute vegetables for about 5 minutes, add chicken and flour once onion becomes translucent. Stir to coat ingredients with flour, make sure there are no lumps of flour.
Pour in hot stock, bring to a boil, simmer with a lid for 20 minutes.
Pour in milk, cook over medium heat for another 15-20 minute, until sauce thickened. Season with salt and pepper, stir in broccoli.
Garnish Japanese cream stew with chopped parsley or dry parsley flakes, if desired. Serve with bread, rice, or any type of carbs you prefer.
The chicken pieces are tender, the soup is creamy and smooth, without being overly rich. Japanese cream stew is utterly a satisfying, nutritious dish.