Japanese Cream Stew クリームシチュー

Ingredients

• 20 g butter
• 400 g chicken thigh/chicken breast
• 1 potato
• 1 carrot
• 1 onion
• 100 g button mushrooms (*1)
• 2 tbsp all purpose flour
• 2 cup milk
• 1 cup water
• 1 cube consommé
• 1 tbsp miso paste
• ½ cup frozen peas (optional)
• a pinch salt & pepper to taste

Steps

1. 1

   Cut the chicken into bite-sized pieces and sprinkle with salt and pepper.

2. 2

   Cut vegetables into bite sized pieces as well and set aside.

3. 3

   In a large pot, melt half of the butter over medium heat. Add the chicken and cook until lightly browned.

4. 4

   In the same pot, add the rest of the butter and the vegetables except mushrooms. Sauté for about 5 minutes till the melted butter coats everything evenly and potato and onion become translucent.

5. 5

   Add shimeji mushroom to the pan and sauté for further few minutes.

6. 6

   Turn the heat off and sprinkle in the flour and break the consommé cube into the pan. Mix everything together. Stir fry over medium heat.

7. 7

   Add milk, water, consommé cube, and the bay leaf. Bring to boil then reduce heat to low and simmer for about 15 mins or until the vegetables are almost tender and the sauce thickens.

8. 8

   If using green vegetables, stir in frozen peas or broccoli here.

9. 9

   Place miso paste in a small bowl and dissolve the paste with a small amount of the stew liquid. Add it back to the stew and stir in.

10. 10

    Add salt and pepper to taste.

11. 11

    Garnish with chopped parsley.