Easy Cream Stew

1. Gather all the ingredients.

To Prepare the Vegetables and Chicken

1. Cut 1 head broccoli into bite-sized florets.
2. Cut ½ onion into 6 wedges.
3. Peel 1 carrot and 1 Yukon gold potato.
4. Cut the carrot into bite-sized chunks. I rotate the carrot a quarter turn between cuts. To learn this Japanese cutting technique, see How to Cut Rangiri.
5. Cut the potato into 1½-inch chunks and soak them in a bowl of water until ready to use.
6. Cut the stems off 4 cremini mushrooms and cut the caps into thin slices.
7. Blanch the broccoli in boiling water for 3 minutes until barely tender and still crisp. Remove from the water and let cool. Tip: Don’t overcook the broccoli now as it will cook a bit more when we reheat it in the stew.
8. Cut 1 boneless, skinless chicken thigh into into 1½-inch pieces of even thickness. I tilt the knife back and slice at a diagonal. The slanted surface gives each piece a flatter and more open area so the chicken cooks evenly and faster. To learn this Japanese cutting technique, see How to Cut Sogigiri. Next, season the chicken pieces with ¼ tsp Diamond Crystal kosher salt and freshly ground black pepper.

To Cook

1. Preheat a pot over medium heat and add 1 Tbsp of oil. Add the onion to the hot oil and sauté for 2 minutes.
2. Add the chicken to the pot and cook until no longer pink.
3. Add the drained potato and carrot. Stir to coat with oil.
4. Add the mushrooms and coat with oil. Then, add 2 cups water.
5. Push the ingredients into the liquid to submerge them and cover the pot with a lid. Bring it to a boil, then reduce the heat to a simmer. Cook for 15 minutes or until the potato is tender. Meanwhile, skim off the scum and fat from the surface of the broth. Tip: Set a timer so you don't overcook the potato.

To Add the Roux

1. Pierce a potato with a bamboo skewer to see if it goes in easily. If it does, turn off the heat and add 4 cubes Japanese Cream Stew Mix. Add 1–2 roux cubes to a ladleful of hot broth, mix it with chopsticks to dissolve completely, and stir it in to the stock. Repeat with the remaining roux cubes.
2. Turn on the heat again and add ⅓ cup milk. Stir and cook for another 5 minutes.

To Serve

1. Add the broccoli and let it warm through. Serve in individual shallow bowls and enjoy it with steamed rice in the bowl or crusty bread on the side.

To Store

1. You can store the leftovers in an airtight container and keep it in the refrigerator for up to 2 days. If you plan to freeze it, remove the potatoes (their texture will change) and freeze for up to a month.