Japanese Cream Stew Recipe

A comforting Japanese dish with tender chicken and vegetables in a creamy, savory broth.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course

Cuisine Japanese

Servings servings

Calories 350 kcal

Equipment

Large pot
Knife
Cutting board

Ingredients:

Main Ingredients

500 g Chicken Thighs cut into bite-sized pieces
1 Onion sliced
2 Carrots cut into chunks
2 Potatoes peeled and cut into chunks
1 cup Frozen Peas
2 tbsp Butter
2 tbsp Flour
2 cups Milk
2 cups Chicken Broth
1 tsp Salt to taste
1 tsp Black Pepper to taste

Instructions:

1. Heat butter in a large pot over medium heat. Add chicken and cook until browned.
2. Add onions, carrots, and potatoes. Cook for a few minutes until vegetables start to soften.
3. Sprinkle flour over the mixture and stir well to coat.
4. Gradually add the chicken broth and milk, stirring constantly to avoid lumps.
5. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until vegetables are tender.
6. Add frozen peas and cook for another 5 minutes. Season with salt and pepper to taste.

Notes:

Serve hot with rice or bread.

Nutrition value:

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Keywords:

Keyword Cream Stew

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