Chicken Creamed Stew Recipe

Shihoko Ura | Chopstick Chronicles Updated

Chicken Creamed Stew is delicious when eaten with rice. Pure and total comfort!

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. 

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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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Category:
Stews
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Related Recipes:
Japanese Cuisine Recipes, Stew Recipes, Soup Recipes, Chicken Recipes, Broccoli Recipes, Mushroom Recipes, Carrot Recipes, Easy Recipes, Comfort Food Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Shihoko Ura
Recipe Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 26
Calories 287

% Daily Value*
5%
Total Fat 3g
1%
  Saturated Fat 0g
21%
Sodium 513mg
1%
Total Carbohydrate 2g
1%
  Dietary Fiber 1g
  Sugars 1g
0%
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.