Chicken Creamed Stew

Shihoko Ura | Chopstick Chronicles
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Chicken creamed stew has become a Japanese staple. Use the veggies you have on hand for a hearty meal.

Chicken Creamed Stew Photo

Creamed stew is not Japanese food, or not a dish that originated in Japan. Creamed stew is considered ‘Yoshoku’, which refers to western-style food with a clever Japanese twist.

Creamed stew is very popular, especially among children, so that cream stew is staple home cooked dish. You can even buy a packet of creamed stew roux, like Japanese curry roux packets you can buy from supermarkets.

There are many brands that you can choose from. They are certainly convenient, however making creamed stew from scratch is not that hard, and also it is more flavourful and delicious.

Chicken Creamed Stew Picture

I showed the microwave version on my blog, so if you are interested in making it using a microwave visit Chopstick Chronicles.

Japanese cream stew usually contains protein and vegetables stewed in cream, milk and butter thickened with plain flour. Proteins such as chicken or prawn are commonly used. Chicken and prawn are good, as they are not as heavy or rich as beef. Potato, carrots and onions are commonly used and mushrooms and broccoli are popular choice of vegetables too.

Chicken Creamed Stew Image

Cream stews are particularly popular and often cooked in winter. It can be said that cream stew is a Japanese winter ‘comfort’ food. You would think that this western style Japanese food would be served with bread, but Japanese people still eat it with steamed plain rice.

Surprisingly, (well I never thought of eating cream stew with bread in Japan) cream stew is delicious when eaten with plain rice.

Chicken Creamed Stew Pic

Often, the following day, it can be cooked into different dishes such as rice gratin. Of course Japanese cream stew is delicious with baguette types of bread too, like this French bread recipe. I hope you enjoy Japanese cream stew. 

Chicken Creamed Stew Recipe

    4 Servings

Ingredients

  • 500 grams Chicken Thigh, Or breast
  • 1/2 Onion
  • 1 Carrot
  • 5 Mushrooms
  • Broccoli Florets
  • 500 grams Cream Sauce
  • 500 milliliters Milk
  • 1 tablespoon Olive Oil

Directions

  1. Cut the chicken meat into bite size and set aside
  2. Cut onion and carrot to a bite size and set aside
  3. Cut mushrooms into quarters and set aside.
  4. Parboil the broccoli florets.
  5. Heat the oil in a large saucepan and cook the chicken meat to brown over medium heat.
  6. Add the onion, carrot, and mushroom to cook
  7. Add cream sauce and milk to the saucepan.
  8. Bring it to simmer and mix the cream and sauce well.
  9. Add the broccoli and turn the heat off.
  10. Serve with bread or rice. 

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