Japanese Chicken Cream Stew (White Stew)

Name: Japanese Chicken Cream Stew (White Stew)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 300 g boneless chicken thigh; 1 pinch salt; 1 pinch ground black pepper; 2 tbsp all-purpose flour; 2 tbsp olive oil; 200 g yellow onion; 150 g potato; 150 g carrot; 150 g red bell pepper; 2 tbsp white wine; 400 ml whole milk; 1 chicken bouillon cube; 100 g broccoli; 2 tbsp heavy cream; 1 tbsp preferred shredded melting cheese; 10 g unsalted butter; ½ tsp parsley

User Reviews

4.9

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 portions

Japanese Chicken Cream Stew (White Stew)

Celia Wu

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Ingredients

Servings

300 g boneless chicken thigh cut into bitesize pieces
1 pinch salt
1 pinch ground black pepper
2 tbsp all-purpose flour 1 tbsp for coating and 1 tbsp for thickening the stew
2 tbsp olive oil
200 g yellow onion thinly sliced
150 g potato waxy type, peeled and cut into bitesize pieces
150 g carrot peeled and cut into bitesize pieces
150 g red bell pepper cubed
2 tbsp white wine
400 ml whole milk
1 chicken bouillon cube I used knorr's chicken bouilon cube
100 g broccoli bitesize florets
2 tbsp heavy cream
1 tbsp preferred shredded melting cheese preferably hard cheese like parmesan or pecorino
10 g unsalted butter
½ tsp parsley finely chopped for garnish

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Instructions

Sprinkle 300 g boneless chicken thigh with 1 pinch salt and 1 pinch ground black pepper, then coat with 1 tbsp all-purpose flour.
Heat a pot or large pan on medium high and add 2 tbsp olive oil. Once hot, place the chicken pieces in the pot with the skin side down and stir fry until browned on all sides, then transfer to a plate and set aside for later.
Using the same pan, fry 200 g yellow onion, 150 g potato, 150 g carrot and 150 g red bell pepper together for 4-6 minutes or until the onions have softened.
Put the chicken back in the pot and add 2 tbsp white wine and 1 tbsp all-purpose flour. Mix thoroughly.
Turn down the heat to a simmer and add 400 ml whole milk and 1 chicken bouillon cube. Mix until the stock cube is dissolved.
Add 100 g broccoli , 1 tbsp preferred shredded melting cheese and 10 g unsalted butter, mix well and add 2 tbsp heavy cream.
Simmer for about 10 minutes or until the carrots and potatoes are softened. Stir occasionally.
Garnish with ½ tsp parsley and serve with warm baguette.
Enjoy!