Chef Tsuji is going to show you how to make the most delicious, yet basic dish, a simple cream stew! No store-bought roux is used.
0:00 Supreme! The best cream stew ever!
0:15 Ingredients for cream stew
1 chicken thigh
2 potatoes
1/2 of an onion
1 carrot
1 package shimeji mushrooms
5 bunches broccoli
400 ml milk
2 tablespoons flour
5g salt
1 tbsp salad oil
Recipe for Cream Stew
0:19 Slice half an onion into thick slices.
Cut carrots into bite-sized pieces.
Peel the potatoes and cut into bite-sized pieces.
Remove the stones from the shimeji mushrooms and break them up.
Remove the white part of the broccoli and separate into small bunches for color.
1:18 Sprinkle a pinch (1g) of salt on both sides of the chicken.
1:30 Place a pan over high heat and add a tablespoon of salad oil.
Grill the chicken skin side down.
When the chicken is browned, turn it over.
When both sides are crispy, remove the chicken.
It is OK if the chicken is not cooked all the way through.
1:52 Place the pan with the meat juices in it over medium heat.
Add the onions.
Add a pinch of salt (1g).
Add the shimeji mushrooms.
Sauté over low heat until cooked through.
2:25 Cut the chicken into bite-sized pieces.
2:32 Turn the heat to medium and add the chicken to the pan.
When the meat is cooked, add the potatoes and carrots.
2:52 Add 2 tablespoons of flour.
I don't use a store-bought roux this time, so I add the flour to thicken it up.
Turn the heat to high.
Mix well until there are no lumps in the flour.
Add 400ml of milk.
At 3:19, slowly stir the mixture from the bottom of the pan to prevent it from scorching.
When it starts to simmer, turn the heat down to medium.
Add a pinch of salt (2g).
3:36 Add the broccoli.
If you add it too soon, it will lose its shape, so I recommend adding it last!
3:46 Serve and you're done!
#TsujiCooking #SimpleRecipes #HomeCookingRecipes #CreamStew #Stew #Cooking