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:

  1. In a sauce pan, prepare the white stew sauce first. (recipe below)
  2. In another pot, heat vegetable oil over medium heat. Sauté half of the chopped onion until translucent.
  3. Add chicken pieces and cook until browned.
  4. Add potato, carrot, and mushrooms. Sauté for a few minutes.
  5. Pour in water and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender.
  6. Season with mushroom powder or salt and pepper to taste.
  7. 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.
  8. 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:

  1. In a saucepan, melt the butter over medium heat.
  2. Gradually add the all-purpose flour while stirring continuously to create a smooth paste.
  3. Slowly pour in the 1/2 cup of milk while whisking continuously to maintain a smooth consistency.
  4. Continue stirring until the mixture thickens and becomes smooth.
  5. Add it gradually to your stew, stirring until it dissolves and thickens to your liking. Enjoy!