Creamy Japanese chicken and vegetable stew
- 1 tablespoon vegetable oil - 250 grams onion - 340 grams carrots - 370 grams potatoes - 600 grams chicken thighs - 2 teaspoons salt - 1/8 teaspoon white pepper - 1 bay leaf - 3 cups vegetable stock - 120 grams broccoli - 3/4 cup heavy cream - 40 grams flour (5 tablespoons) - 1 tablespoon dried milk powder - 130 grams mushrooms - 1/2 cup creamed corn
Mix the cream, flour, and milk powder together to form a smooth paste.
Saute the onions, carrots and potatoes in oil for 5 minutes.
Add stock, salt, white pepper, bay leaf and chicken and bring to a boil. Skim off oil & foam that floats to surface.
ADD STOCK AND BOIL
Simmer covered over low heat for 15 minutes.
COVER & SIMMER
Boil broccoli in salted water for 1-2 minutes, drain and set aside.
Skim extra fat and scum again and add mushrooms.
Ladle stew liquid into roux and temper before pouring into stew.
Thicken sauce with roux and reheat broccoli in the stew to serve.
THICKEN & SERVE