Chicken Cream Stew

Name: How to cook Chicken Cream Stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chicken Cream Stew

‘Cream Stew’ is a very popular dish in Japan. When the weather is getting cold, we often see TV ads of ready-made cream stew roux and we start to crave for the dish. My children loved it when they were young. And now? They still love it but I don’t use read-made roux. It’s a quite simple dish to cook.

Ingredient

Food ration :

4 servings

400 g

Chicken Thigh Fillets

Large Onion

Large Carrot

Potatoes

1 tablespoon

Canola Oil

2 cups

Chicken Stock

Bay Leaf

50 g

Butter

4 tablespoons

Plain Flour

1 cup

Milk

Cooking instructions

* Step 1

Prepare vegetables first. I recommend to cut Onion and Potatoes into large chunky pieces. Slice Carrot about 1cm. Cut Chicken Fillets into 4 to 5cm chunky pieces.

* Step 2

Heat Oil in a pot over a medium to high heat, cook Chicken for a minute. Add vegetables, Chicken Stock and Bay Leaf, and bring it to the boil. Reduce heat to medium to low and cook until vegetables are soft.

* Step 3

While you are cooking Chicken and vegetables, make the roux. Heat Butter in a saucepan over medium heat until melted and foaming, add Flour and cook stirring until mixture bubbles. Slowly add Milk, stirring constantly until it thickens. The Roux is very thick and it is paste-like.

* Step 4

When vegetables are just cooked, taste the soup and season with Salt & White Pepper as required, then add the roux. Gently stir to let the roux dissolve, cook for a few more minutes over a low heat. Add extra Milk or Water to thin if required.

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