Cream Stew クリームシチュー

Cream stew feels like a warm hug on a cold day, super thick, creamy, comforting and packed to the brim with hearty ingredients.

(the actual thing looks a bit different this was just to get you to click)

Serves 1

Ingredients:

• 1 Boneless Chicken Thigh
• 1 Potato (depends on size)
• ⅓ Carrot
• ½ Onion
• Blanched Broccoli as desired

For Cream Sauce:

• 300ml Milk
• 3tbsp Flour
• 1tbsp Consomme (Chicken stock may come out different!)

For Cooking:

• 1tbsp Oil
• 20g Salted Butter
• 200ml Water
• 1 Bay Leaf (if available)
• Salt, to taste

Method and Instruction

Preparation

1. Add the ingredients for the cream sauce into a bottle and shake vigorously for ~30 seconds
2. Cut the chicken thighs, carrots and potatoes into bite-sized pieces and thinly slice the onion.

Cooking

1. Heat oil in a pot and fry the chicken thighs over medium heat till they change colour.
2. Once cooked through, add the potatoes, carrots, onions and butter and saute till soft.
3. Add the water and bay leaves, then mix and bring to a boil.
   Cover and let simmer over medium-low heat for 15 minutes.
4. Add the previously prepared cream sauce from step 1 and the blanched broccoli.
5. Mix until thickened, then let simmer for ~3 mins.
6. Add salt to taste then serve.