Easy Cream Stew | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Cut the broccoli into bite-sized florets, cut the onion into 6 wedges, peel the carrot and potato, cut the carrot into bite-sized chunks, and cut the potato into 1½-inch chunks and soak them in water.
2. Cut the stems off the mushrooms and slice the caps thinly.
3. Blanch the broccoli in boiling water for 3 minutes until barely tender, then drain and let cool.
4. Cut the chicken into 1½-inch pieces of even thickness, slicing on a diagonal. Season with ¼ tsp Diamond Crystal kosher salt (or half that of table salt) and ⅛ tsp ground black pepper.
5. Preheat a pot over medium heat, add 1 tablespoon of oil and sauté the onion for 2 minutes.
6. Add the chicken and cook until no longer pink.
7. Add the drained potato, carrot and mushrooms, stirring to coat with oil, then add 2 cups water.
8. Push the ingredients under the liquid, cover and bring to a boil, then reduce to a simmer and cook for 15 minutes or until the potato is tender. Skim off scum and fat from the surface meanwhile.
9. Pierce a potato with a bamboo skewer; if it goes in easily, turn off the heat. Dissolve the 4 cubes of Japanese cream stew mix by adding 1–2 cubes to a ladleful of hot broth, mixing with chopsticks, then stirring back into the pot. Repeat with the rest.
10. Turn the heat back on, add ⅓ cup milk, and cook for another 5 minutes, stirring.
11. Add the broccoli and warm through. Serve in shallow bowls.

Summarized from Just One Cookbook's video. Watch it for the details.

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