Japanese White Stew with Chicken, Potato, Carrots and Broccolli Recipe:
Ingredients:
- 250g chicken, cut into bite-sized pieces
- 1 potato, peeled and diced
- 1 carrot, peeled and sliced
- 1/2 onion, finely chopped
- 100g mushrooms, sliced (*optional)
- 1 cup steamed broccoli florets
- 2 cups water
- Mushroom powder or Salt and pepper to taste
- 1 tablespoon vegetable oil
- White stew sauce
Instructions:
- In a sauce pan, prepare the white stew sauce first. (recipe below)
- In another pot, heat vegetable oil over medium heat. Sauté half of the chopped onion until translucent.
- Add chicken pieces and cook until browned.
- Add potato, carrot, and mushrooms. Sauté for a few minutes.
- Pour in water and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender.
- Season with mushroom powder or salt and pepper to taste.
- Add the prepared white stew sauce(recipe below) to the pot. Add steamed broccoli florets and simmer for a few more minutes until the flavors meld.
- Adjust seasoning if needed. Serve hot. Enjoy!
White Stew Sauce recipe:
Ingredients:
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup milk
Instructions:
- In a saucepan, melt the butter over medium heat.
- Gradually add the all-purpose flour while stirring continuously to create a smooth paste.
- Slowly pour in the 1/2 cup of milk while whisking continuously to maintain a smooth consistency.
- Continue stirring until the mixture thickens and becomes smooth.
- Add it gradually to your stew, stirring until it dissolves and thickens to your liking. Enjoy!