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Cream Stew

Cream Stew Comfort: Creamy Japanese Delight Made Easy

Cream Stew is a warm, comforting Japanese dish that combines tender chicken and hearty vegetables in a creamy roux.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • ¾ cup Heavy Cream Substitute with full-fat coconut cream for dairy-free option.
  • 40 grams Flour No direct substitution recommended for texture.
  • 1 tablespoon Dried Milk Powder Can substitute with coconut milk powder.
For the Stew
  • 1 tablespoon Vegetable Oil Any neutral cooking oil works well.
  • 250 grams Onion Substitute with shallots for a milder taste.
  • 340 grams Carrots Other root vegetables like parsnips can replace them.
  • 370 grams Potatoes Sweet potatoes create a different flavor profile.
  • 3 cups Vegetable Stock Low-sodium stock helps control saltiness.
  • 600 grams Boneless Skin-on Chicken Thighs Replace with tofu and mushrooms for vegetarian option.
  • 2 teaspoons Salt Adjust based on dietary needs.
  • ⅛ teaspoon White Pepper Black pepper can be used as a substitute.
  • 1 Bay Leaf Can be omitted if unavailable.
  • 130 grams Mushrooms Any fresh mushroom variety can work.
  • 120 grams Broccoli Can substitute with green beans.
  • ½ cup Creamed Corn Frozen corn makes a viable substitute.

Equipment

  • Heavy-bottomed pot
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine ¾ cup of heavy cream, 40 grams of flour, and 1 tablespoon of dried milk powder. Whisk together until smooth.
  2. In a heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium heat. Add 250 grams of sliced onions, 340 grams of chopped carrots, and 370 grams of diced potatoes. Cook for about 5 minutes, stirring frequently.
  3. Pour in 3 cups of vegetable stock and add 600 grams of chicken thighs. Season with 2 teaspoons of salt, ⅛ teaspoon of white pepper, and 1 bay leaf. Bring to a boil, then simmer covered for 15 minutes.
  4. Prepare 120 grams of broccoli by boiling in salted water for 1 minute, then drain and rinse under cold water.
  5. Stir in 130 grams of sliced mushrooms and simmer for an additional 2-3 minutes.
  6. Tempering the roux: scoop some hot stew liquid into the roux and whisk until smooth.
  7. Stir the tempered roux into the stew and add ½ cup of creamed corn. Simmer gently for a few more minutes and add the reserved broccoli.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 70mgIron: 2mg

Notes

Cream Stew can be served with lemon cream puffs for a complete meal experience.

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