Japanese Cream Stew

Name: Japanese Cream Stew
Total time: 5400 s
Yield: Serves 2-3 people
Ingredients: 2 chicken thighs; 3.5 oz potatoes (about 100 grams); 3.5 oz carrots (about 100 grams); 3.5 oz onions (about 100 grams); 3.5 oz broccoli (about 100 grams); 3.5 oz mushrooms (about 100 grams); 5.3 oz rice (about 150 grams); 1 tablespoon butter (about 15 grams); 2 tablespoons all-purpose flour (about 15 grams)

melodie Jelu @melodiejelu

A typical Christmas meal in Japan.

melodie Jelu @melodiejelu

A typical Christmas meal in Japan.

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Ingredients

1 hour 30 minutes

Serves 2-3 people

2chicken thighs
3.5 ozpotatoes (about 100 grams)
3.5 ozcarrots (about 100 grams)
3.5 ozonions (about 100 grams)
3.5 ozbroccoli (about 100 grams)
3.5 ozmushrooms (about 100 grams)
5.3 ozrice (about 150 grams)
White sauce
1 tablespoonbutter (about 15 grams)
2 tablespoonsall-purpose flour (about 15 grams)

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Steps

1 hour 30 minutes

1

Cut the potatoes and carrots into thick pieces. Slice the onions and mushrooms. Blanch the broccoli in boiling water for 5 minutes. Sear the chicken in a little oil.
2

Sauté the vegetables (except the broccoli) in a little oil. Cover with water and add the chicken. Simmer until the vegetables and chicken are cooked, about 1 hour.
3

Meanwhile, make the white sauce: Melt the butter, then add the flour. Remove from heat and add a ladle of broth. Mix well.
4

Pour the sauce into the pot. Stir, then add the broccoli. Simmer on low heat while you cook the rice.
5

Serve the stew and rice together on the same plate.