Japanese Cream Stew

I’m not sure what brought on the craving last night, but I had it bad for cream stew!

I’m honestly not sure how popular cream stew is in North America but in Japan, it sure is! For those of you who don’t know, it’s a typical stew consisting of meat (in this recipe – chicken) and vegetables such as carrots, potatoes, and broccoli, in a thick cream/milk base. In Japan, you can buy little cubes of ready-made roux in a box, and you add it to water and vegetables. Voila, instant cream stew! You can also buy ready-made curry cubes, as seen here, but since neither cubes are gluten-free I don’t use them. This recipe is also easy enough that many of you probably already have the ingredients necessary!

I apologize in advance as this recipe was created without measuring, but I will do my best to give you approximates. The vegetables were based on my preference, feel free to add more or less of a vegetable; it’s completely up to you.

Ingredients
1 cup diced Chicken breast
2 cups Chicken broth
2 cups Milk
3 – 4 tbsp Butter
1 small onion, diced
1 – 1 1/2 cups diced Potatoes
1/4 cup diced Carrots
2 cloves of Garlic, minced
1/2 – 1 cup Broccoli, cut in any way you’d like
1/2 cup Cauliflower, cut same as broccoli
3 tbsp flour blend (approximately 1.5 tbsp of rice flour, 1 tbsp potato starch, 1/4 tablespoon tapioca starch)
2 tbsp Grape seed oil (or canola oil)

Directions
1. Heat the oil in a pan over medium heat. Add onion and saute for a couple of minutes.
2. Add chicken and cook until slightly brown. Add minced garlic and cook for one minute.
3. **Optional step but I find it quickens the cooking process** Place remaining vegetables in a microwavable container with 2 tbsp of water, cover with cling wrap and steam in microwave for 1 – 2 minutes.
4. In a medium saucepan, add chicken-onion mix and vegetables along with 2 cups of chicken broth (should just barely cover the vegetables). Bring to a boil, then reduce heat to low.
5. Making the roux & white sauce: In a small saucepan, melt butter over low-medium heat. Once butter is melted, add the flour and whisk continuously. Reduce heat and continue to whisk for 1-2 minutes. Remove from heat and add 1 cup of milk and whisk. Add it back to the heat and continue to whisk as it thickens. Gradually add remaining milk until you get the desired consistency. (In other words. you want a very thick white sauce, if it’s too thick add more milk, if it’s too thin – mix cold  milk with bit more flour then add the mixture to the sauce).
6. Add the white sauce to the vegetables and broth. Stir. Add salt and pepper to season and serve.

If there is any confusion as to what I was trying to explain, please let me know! I tried to be clear but for all I know that was as clear as mud. The above recipe makes 3-4 servings.
As an option, you can shred cheese and add it to the white sauce prior to adding it to the vegetables and broth, to give the stew an extra level of flavour.

Roux is a very useful recipe to master as it can be used to make many simple sauces such as cheese sauce, bechamel sauce, and also in stews such as this one. I invite you to experiment with a variety of gluten-free flour blends until you find one that works for you, though a bit of advice, too much tapioca is never good when it comes to this haha. 😉

Cream Stew

Enjoy! 🙂

Cheers,
Rhi

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