Japanese White Cream Stew
The ultimate Japanese winter comfort food. This mild, milky, and deeply savory White Stew features tender chicken, potatoes, carrots, and broccoli bathed in a thick, velvety roux. It is famously served alongside a bowl of hot white rice.
Ingredients
- 1/2 lb Boneless chicken thighs
- 1 medium Onion
- 1 medium Potato
- 1 medium Carrot
- 1 cup Broccoli florets
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Whole milk
- 1/2 tsp Salt
Instructions
- Preparation: Cut the chicken, onion, potato, and carrot into uniform, bite-sized pieces. Steam or blanch the broccoli florets separately until just tender, then set aside.
- Sauté the Base: Melt the butter in a heavy-bottomed pot over medium heat. Add the chicken and sauté until the outside turns white. Add the onion, carrots, and potatoes, cooking for another 3 minutes.
- Make the Roux: Sprinkle the flour evenly over the meat and vegetables in the pot. Stir constantly for 1 minute so the flour coats the ingredients and cooks slightly without browning.
- Simmer the Broth: Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a boil, turn down to a simmer, and cover the pot. Cook for 15 minutes until the vegetables are fork-tender.
- Add Milk and Finish: Pour in the whole milk and add the salt. Simmer gently uncovered for another 5 minutes until the stew thickens into a creamy consistency. Gently fold in the cooked broccoli right before serving.
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