Japanese Chicken Cream Stew

Ingredients

• 500 g chicken thigh
• 1/2 tsp salt ((3g))
• white pepper
• 1 tsp sake ((5ml))
• 250 g onion ((measured as skin on))
• 150 g carrot ((measured as skin on))
• 170 g potato ((measured as skin on))
• 100 g mushroom
• 1/2 tsp salt ((3g))
• white pepper
• 1 tsp garlic ((8g))
• 200 ml water
• 3 g kombu ((Or MSG 2g))
• 1 tbsp all purpose flour ((11g))
• 30 g unsalted butter
• 200 ml milk
• 13 g corn flour ((1.3tbsp))
• 1/2 tsp soy sauce ((2.5ml))

Method

1. Prepare vegetables by washing and chopping the onion, carrot, potato, and mushroom.
2. In a rice cooker, combine chicken, onion, carrot, potato, and mushroom.
3. Add salt, white pepper, sake, garlic, and water to the rice cooker.
4. Add kombu or MSG and stir in the all-purpose flour and unsalted butter.
5. Close the rice cooker and start the cooking process.
6. Once cooked, add milk and corn flour for thickening.
7. Stir well and adjust seasoning with soy sauce before serving.