Kurimu Shichu (Japanese Cream Stew)
Velvety cream stew in the Japanese-Western yoshoku tradition – tender chicken and vegetables in a silky béchamel.
2 Servings
Ingredients
- 100 g chicken breast, diced
- 1 medium potato, peeled and diced
- 1 small carrot, sliced
- 0.5 onion, finely diced
- 20 g peas (fresh or frozen)
- 2 tbsp flour
- 1 tsp butter
- 450 ml chicken broth
- 125 ml heavy cream
- – salt and pepper
Instructions
- Prepare all ingredients: cut chicken into even cubes, peel and dice potato, carrot and onion.
- Heat oil in a pan. Sauté onion until translucent. Season chicken with salt and pepper and brown on all sides. Add carrot and potato and stir-fry for 3 minutes.
- In a separate pot, melt butter. Stir in flour to form a smooth roux.
- Slowly pour chicken broth into the roux, stirring constantly, until a thick sauce forms.
- Add the chicken and vegetable mixture to the sauce. Simmer on low heat for 15–20 minutes.
- Stir in cream. Season with salt and pepper. Simmer gently for another 10 minutes until velvety.
- Serve in deep bowls, garnished with fresh herbs if desired. Pairs well with bread or rice.
Anzeige
Silky cream stew in the Japanese-Western yoshoku tradition – tender chicken and delicate vegetables in a creamy béchamel.