Cream Stew

Cream Stew (ホワイトシチュー) is a popular home-cooked meal in Japan during winter, and my from-scratch recipe makes a creamy white stew with a silky smooth texture that comes together in around thirty minutes from ingredients you can pick up anywhere.

Course Entree

Cuisine Japanese

Keyword comfort food, easy, stew, winter

Level Beginner

Main Ingredient Poultry

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 589kcal

Author Marc Matsumoto

Equipment

Ingredients

For Cream Stew Roux

¾ cup heavy cream (40% or more butterfat)
40 grams flour (~5 tablespoons)
1 tablespoon dried milk powder

For stew

1 tablespoon vegetable oil
250 grams onion (~1 medium onion, sliced ½-inch thick)
340 grams carrots (~1 carrot cut into 1-inch pieces)
370 grams potatoes (~2 medium potatoes, cut into 1.5-inch pieces)
3 cups vegetable stock
600 grams boneless skin-on chicken thighs (cut into 2-inch pieces)
2 teaspoons salt
⅛ teaspoon white pepper
1 bay leaf
130 grams mushrooms (I used oyster mushrooms)
120 grams broccoli (½ head cut into bite-size pieces)
½ cup creamed corn

Grams + US Cups - US Standard

Instructions

To make the roux, stir together the ¾ cup heavy cream, 40 grams flour, and 1 tablespoon dried milk powder until it forms a smooth paste and set it aside.
¾ cup heavy cream, 1 tablespoon dried milk powder, 40 grams flour
For the cream stew, heat a heavy-bottomed pot over medium-high heat and add the 1 tablespoon vegetable oil, 250 grams onion, 340 grams carrots, and 370 grams potatoes. Sauté the vegetables, constantly stirring for about 5 minutes, or until the onions start turning translucent but do not let them brown.
1 tablespoon vegetable oil, 250 grams onion, 340 grams carrots, 370 grams potatoes
Add the 3 cups vegetable stock, 600 grams boneless skin-on chicken thighs, 2 teaspoons salt, ⅛ teaspoon white pepper, and 1 bay leaf, then turn the heat up to high to bring the liquid to a boil. Use a spoon or skimmer to remove any foam or oil that floats to the surface and continue doing so until there is no more foam.
3 cups vegetable stock, 600 grams boneless skin-on chicken thighs, 2 teaspoons salt, ⅛ teaspoon white pepper, 1 bay leaf
Turn down the heat to low, partially cover the pot with a lid, and let this simmer for 15 minutes.
Par-boil the 120 grams broccoli in a well-salted pot of boiling water for about a minute and then drain it and set it aside.
120 grams broccoli
When the timer on the stew is up, add the 130 grams mushrooms, submerge them and cook them through. This should take about a minute or two.
130 grams mushrooms
To temper the roux, add a few ladles of the hot liquid from the stew into your roux and use a whisk to dissolve the roux until there are no lumps.
When the mushrooms are cooked, pour the tempered roux into the stew, along with the ½ cup creamed corn and stir this together. Bring the Cream Stew to a simmer to thicken the sauce, but do not let it boil.
½ cup creamed corn
To finish the stew, add the broccoli and heat it up.

Video

Nutrition