Cream Stew

RECIPE CREAM STEW Creamy Japanese chicken and vegetable stew Creamy Japanese chicken and vegetable stew

INGREDIENTS - 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 FULL RECIPE >>

01 Mix the cream, flour, and milk powder together to form a smooth paste. MAKE ROUX FULL RECIPE >>

02 Saute the onions, carrots and potatoes in oil for 5 minutes. SAUTE VEGGIES FULL RECIPE >>

03 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 FULL RECIPE >>

04 Simmer covered over low heat for 15 minutes. COVER & SIMMER FULL RECIPE >>

05 Boil broccoli in salted water for 1-2 minutes, drain and set aside. PARBOIL BROCCOLI FULL RECIPE >>

06 Skim extra fat and scum again and add mushrooms. ADD MUSHROOMS FULL RECIPE >>

07 Ladle stew liquid into roux and temper before pouring into stew. TEMPER ROUX FULL RECIPE >>

08 Thicken sauce with roux and reheat broccoli in the stew to serve. THICKEN & SERVE FULL RECIPE >>

VIDEO >> FULL RECIPE >>