Printable Recipe
Japanese Chicken Cream Stew
Japanese Chicken Cream Stew — Prepare vegetables by washing and chopping the onion, carrot, potato, and mushroom. — high-protein
Yield
2-3
Ingredients
18
Steps
7
Filed under: chicken, dinner, high protein, japanese, stew.
Source channel: CHEF'S LABO 自宅で出来るプロの味
Key ingredients
chicken thigh, salt ), white pepper, sake ), onion ).
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
- Prepare vegetables by washing and chopping the onion, carrot, potato, and mushroom.
- In a rice cooker, combine chicken, onion, carrot, potato, and mushroom.
- Add salt, white pepper, sake, garlic, and water to the rice cooker.
- Add kombu or MSG and stir in the all-purpose flour and unsalted butter.
- Close the rice cooker and start the cooking process.
- Once cooked, add milk and corn flour for thickening.
- Stir well and adjust seasoning with soy sauce before serving.