Japanese Stew (シチュー)

hughluotatebe @cook_20868881

This is a recipe that my family has cooked my entire life. Since this dish is easy to make in large quantities, my mother would always make more than we needed and we would eat it as leftover for a few days after we ate it for supper. I always loved bringing this to school for lunch.

hughluotatebe @cook_20868881

Saved

Ingredients

4 people

2potatoes
1onion
1-2carrots
2 stalkscelery
1-2 pieceschicken (thigh or breast)
2 tbspor more flour
300 mlMilk
200 mlwater
1vegetable bouillon cube
2 tbsphondashi powder
Salt
Pepper

Saved

Steps

1

Cut all vegetables into bite size pieces. Cut chicken into large bite size pieces.
2

In a large pot with oil on medium heat, cook the chicken and vegetables with salt and pepper to taste. Over seasoning a little is fine because it will be diluted but the water and milk. Cook until the onions become transparent and turn off heat.
3

Throw in the flour into the pot and mix well until there are no clumps or floury spots.
4

When the floury is fully incorporated, fill the pot with the water and milk and mix lightly. Place back on medium heat. Stir in the vegetable bouillon cube and the hondashi powder. These two are optional, but it brings out a lot of flavour.
5

Stir until it thickens. Once it thickens, bring the heat to low and continue to stew. Salt and pepper to taste before serving.
6

My family enjoys eating japanese stew over white rice. Try it out!