In a wok, Drizzle some Oil and place chicken thigh pieces one by one. Pan sear the chicken until golden brown.
To the chicken, will now Add the Onions and allow it to cook till light golden brown.
Once the onions are well cooked, we will add Potatoes, Carrots and Mushrooms and sauté it on medium flame for 2-3 mins. Later add Salt ,Pepper and chicken broth.
Cover the Stew and allow it cook until the potatoes are tender.
We will now remove 1/2 cup of the stew soup and set it aside. We will need this for making Béchamel sauce.
In a sauce pan, we will add 3 tbsp of butter. Once its slightly melted we will add 3 tbsp of All purpose flour. Remember to stir away immediately and not let it burn.
To this we will add Warm milk in portions and keep stirring to avoid lumps. Once whole milk is added and the sauce is lump free and flowy, we will add Pepper, Salt and the stew soup that was kept aside earlier. Stir it well and the sauce is now ready.
Pour the sauce into the stew and give it a good mix and allow it to cook for a min. Finally add the blanched florets to the stew.
Japanese Cream Stew is now ready to be served with some hot steamed rice.
Ingredients
Directions
In a wok, Drizzle some Oil and place chicken thigh pieces one by one. Pan sear the chicken until golden brown.
To the chicken, will now Add the Onions and allow it to cook till light golden brown.
Once the onions are well cooked, we will add Potatoes, Carrots and Mushrooms and sauté it on medium flame for 2-3 mins. Later add Salt ,Pepper and chicken broth.
Cover the Stew and allow it cook until the potatoes are tender.
We will now remove 1/2 cup of the stew soup and set it aside. We will need this for making Béchamel sauce.
In a sauce pan, we will add 3 tbsp of butter. Once its slightly melted we will add 3 tbsp of All purpose flour. Remember to stir away immediately and not let it burn.
To this we will add Warm milk in portions and keep stirring to avoid lumps. Once whole milk is added and the sauce is lump free and flowy, we will add Pepper, Salt and the stew soup that was kept aside earlier. Stir it well and the sauce is now ready.
Pour the sauce into the stew and give it a good mix and allow it to cook for a min. Finally add the blanched florets to the stew.
Japanese Cream Stew is now ready to be served with some hot steamed rice.