Cream Stew (クリームシチュー)
Japan
Traditional Japanese stew in a delicate white sauce, popular since post‑war school lunches. The combination of chicken fillet, vegetables, and buttery sauce makes the dish hearty and aromatic.
Ingredients
- 200 grams chicken fillet
- 1 piece onion
- 1 piece carrot
- 2 pieces potato
- 100 grams broccoli
- 40 grams butter
- 3 tablespoons flour
- 1 piece broth cube
- 1 piece bay leaf
- 200 milliliters milk
- 600 milliliters water
- to taste salt
- to taste pepper
Steps
-
Peel the onion, remove the tough core, and cut it into 2 cm cubes. Slice the carrot into 5 mm rounds. Peel the potatoes, remove any eyes, halve them lengthwise and cut into half‑moon slices; soak in water. Trim broccoli florets to about 3 cm, halve them lengthwise, then cut into 5 mm rounds. Cut the chicken fillet into 3 cm square pieces, season with salt and pepper, and mix well with your hands.
-
In a wide pot melt the butter. When the butter is partially melted, add the chicken and sauté over medium heat until it turns a milky‑white color. Then add the onion and carrot and continue frying.
-
When the onion becomes translucent, turn off the heat, sprinkle 3 tablespoons of flour over the mixture and stir thoroughly so the chicken and vegetables are coated with flour. Return the pot to low heat and fry for about 1 minute, constantly stirring with a wooden spatula.
-
Turn off the heat, pour in 600 milliliters (3 cups) of water, add the broth cube and the bay leaf. Turn the heat back on, bring to a boil over medium heat, then reduce to low. Loosely cover with a lid and simmer for 10 minutes, stirring occasionally.
-
After 10 minutes add the potatoes and broccoli to the pot. Simmer for another 12‑13 minutes over slightly below medium heat, until the potatoes are tender. Pour in 200 milliliters (1 cup) of milk and heat through.
-
Taste the stew and, if needed, add salt and pepper.