This ultimate comfort food that will keep you warm in the cold winter is a Japanese style stew of chicken and vegetables simmered in natural cream and cheese. It is also easy to prepare and cook, by using a ready-made roux that can easily be found in Asian groceries. Serve this hearty cream stew over a bowl of warm Japanese rice or with French bread.
For this recipe, I am using House roux, that are made from 100% Hokkaido ingredients.
Ingredients 2 chicken breast fillets
1 brown onion
1 packet Hokkaido cream stew roux
Peel and thinly sliced the brown onion. Peel the carrots and cut into bite-size pieces. Peel the potatoes and cut into bite-size pieces, then place in a bowl of cold water to wash off most of the starch.
Wash the chicken and cut into bite-size pieces.
Heat 2 tablespoon of oil over high heat in a stockpot. Add in the onion and saute for 2 minutes until softened.
Drain the potatoes. Add in to the pot together with the carrots. Cook for 5 minutes, stirring occasionally, until slightly softened.
Add in the chicken and stir-fry for 3 minutes.
Pour in the water. Cover and bring to the boil. Turn the heat to low and simmer for 10 minutes.
Turn off the heat, uncover, add in the roux and leave it to melt. Cover and turn the heat back on low, simmer for 5 minutes.
Pour in the milk, give it a stir and continue to simmer for a further 5 minutes.