Japanese Cream Stew (Cream Stew - クリームシチュー)

A hearty and comforting Japanese-style cream stew with tender chicken, potatoes, carrots, and other vegetables in a rich and creamy white sauce. Perfect for a cold evening.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£2.24

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gChicken Thighs(Cut into bite-sized pieces)

£3.50

2mediumPotatoes(Peeled and cubed)

£0.50

2mediumCarrots(Peeled and sliced)

£0.30

1mediumOnion(Chopped)

£0.30

1cupBroccoli Florets(Fresh or frozen)

£0.80

200gMushrooms(Sliced (Shitake, button, or cremini))

£1.20

3tablespoonsButter(Unsalted)

£0.40

3tablespoonsAll-Purpose Flour

£0.10

4cupsChicken Broth(Low sodium)

£0.60

1cupMilk(Whole milk recommended)

£0.30

0.5cupHeavy Cream(Optional, for extra richness)

£0.75

1Bay Leaf

£0.10

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

0.3teaspoonWhite Pepper(Optional, but adds a nice flavor)

£0.05

Total Cost

£8.96

£2.24 per serving

The Method

1
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2
Add the chicken pieces and cook until lightly browned on all sides.
3
Add the potatoes, carrots, and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally.
4
Sprinkle the flour over the vegetables and chicken. Stir constantly for 1-2 minutes to create a roux. This will help thicken the stew.
5
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the bay leaf.
6
Bring the mixture to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the potatoes and carrots are tender.
7
Stir in the broccoli florets and cook for another 5 minutes, or until they are tender-crisp.
8
Stir in the milk and heavy cream (if using). Heat through gently, but do not boil. Season with salt, black pepper, and white pepper (if using) to taste.
9
Remove the bay leaf before serving. Serve hot, ideally with a side of rice or crusty bread.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

30g

12% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use chicken broth made from chicken bones.

You can add other vegetables like green beans, corn, or peas.

If the stew is too thick, add a little more milk or chicken broth. If it's too thin, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew.

To make a vegetarian version, substitute the chicken with firm tofu or other vegetable protein, and use vegetable broth.

Refrigerate leftovers in an airtight container for up to 3 days.

Cooking Equipment

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use chicken broth made from chicken bones.

You can add other vegetables like green beans, corn, or peas.

If the stew is too thick, add a little more milk or chicken broth. If it's too thin, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew.

To make a vegetarian version, substitute the chicken with firm tofu or other vegetable protein, and use vegetable broth.

Refrigerate leftovers in an airtight container for up to 3 days.

Japanese Cream Stew (Cream Stew - クリームシチュー)

Ingredients

The Method