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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.
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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?
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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
Instructions:
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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.
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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.
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Add potato, carrot, onion (cut into 3-4 cm pieces) and butter to the pot, saute.
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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.
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Pour in hot stock, bring to a boil, simmer with a lid for 20 minutes.
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Pour in milk, cook over medium heat for another 15-20 minute, until sauce thickened. Season with salt and pepper, stir in broccoli.
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Garnish Japanese cream stew with chopped parsley or dry parsley flakes, if desired. Serve with bread, rice, or any type of carbs you prefer.
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The chicken pieces are tender, the soup is creamy and smooth, without being overly rich. Japanese cream stew is utterly a satisfying, nutritious dish.