Cream stew is a popular yoshoku dish (Japanized Western foods) in Japan. A variety of ready-made cream stew mix are available at stores.
Ingredients:
- 1 chicken thigh, cut into bite size pieces
- 1 carrot, peeled and cut into bite size pieces
- 1 onion, sliced into 1/4 inch thick
- 2 potatoes, peeled and cut into bite size pieces
- 1 brocolli, cut into small chunks
- 2 chicken consomme cubes
- 1 cup milk
- 2 Tbsp flour
- 2 Tbsp butter
- 2 Tbsp cream cheese
Preparation:
Season chicken with salt and pepper. Heat a little bit of oil in a deep pan and saute the chicken on medium high heat until browned. Add onion and saute on medium heat until softened. Further, add carrot and potatoes and stir-fry quickly. Pour 2 1/2 cup of water in the pan and bring to a boil. Turn down the heat to low and add consomme cubes. Simmer until carrots and potatoes are softened. Meanwhile, make white sauce in a sauce pan. Melt butter on low heat and stir in flour. Cook the flour until bubbles, mixing well. Pour milk and cook on medium heat, stirring quickly until it begins to thicken. Turn down the heat to low and cook until thickened, stirring constantly. Stop the heat and set aside. Take some of the soup from the stew and mix with cream cheese in a small cup. Stir the cream cheese mixture in the stew. Further, add the white sauce in the stew and stir lightly. Add broccoli and simmer for about 5 minutes on medium heat.
*makes 4 servings
*makes 4 servings