Japanese Cream Stew
Original recipe here: https://a.co/d/avg8n1K
Ingredients
1/2lb chicken breast - cubed into 1 1/2 inch chunks
Salt and pepper to taste
1 head of broccoli, cut into small florets
1 tbsp neutral-flavored vegetable oil
1 tbsp salted butter
1 medium yellow onion, quartered with layers separated
1 large potato, cut into 1-inch chunks
2-3 medium carrots, cut diagonally into bite-sized pieces
1 stalk celery, sliced
2 cups chicken or vegetable broth
2 bay leaves
8 button mushrooms, thinly sliced
1/2 cup green peas
Bechamel Sauce
3 tbsp salted butter
5 tbsp flour
1 cup whole milk
Salt and pepper to taste
1/4 tsp ground nutmeg
Steamed rice for serving
Fresh parsley for garnish
Instructions
Season the chicken with salt and pepper and set aside.
Boil the broccoli florets in a medium pot over medium heat for 2 minutes until tender. Immediately shock the broccoli by placing the florets in a bowl of ice water for two minutes to retain their green color. Drain and set aside to cool.
Heat the vegetable oil and butter in a large, heavy pot over medium heat. Add the diced chicken to the pot and fry it until it has browned on all sides for about 7 minutes.
Add the onion to the pot and saute until softened for another 7 minutes.
Add the potatoes, carrots, and celery and saute for 2 minutes.
Add enough chicken or vegetable broth to cover the majority of the vegetables. Add the bay leaves and bring the stew to a boil, then cover and reduce heat to a simmer. Cook for 8 minutes.
While the cream stew is cooking, start the bechamel sauce. In a small pot, melt the butter on medium heat. Make a roux by adding the flour and continuously mix, whisking until it is well incorporated for 4 to 7 minutes. (The roux should bubble) TIP: Pour small amounts of warm milk into the roux when making your bechamel sauce to keep lumps from forming. Add 1/2 tsp garlic powder to the bechamel sauce along with your salt, pepper, and nutmeg for a stronger flavor.
Warm the milk in the microwave for 30 seconds to 1 minute. While continuously stirring, slowly add the warm milk to the pot until the bechamel sauce becomes thick and creamy.
Season the sauce with salt, pepper, and nutmeg. Stir well, then set aside.
Uncover the stewpot and check the potatoes. The potatoes are fully cooked when you can insert a fork with ease.
Ladle about 1/2 cup of broth into the bechamel sauce and stir until combined. Pour the bechamel sauce into the stewpot and gently stir without breaking apart any vegetables.
Add the sliced mushrooms, cooked broccoli, and green peas. Simmer for an additional 3 to 5 minutes on low heat, uncovered. Season the stew with salt and pepper to taste.
Serve the stew with steamed rice and garnish with chopped parsley.
