Rich and creamy Japanese style cream stew made with chicken and vegetables. All you need is one pot and 30 minutes, it's so easy! Serve this dish with warm baguette for a delicious and comforting meal, especially great in the winter.
What is Japanese Cream Stew?
Japanese cream stew is one of many "yoshoku dishes", a type of Japanese dish with Western influence. Made with chicken thigh and a variety of vegetables such as brocolli, bell peppers and carrot, Japanese cream stew is somewhat similar to the French stew, "Blanquette de veau".
However, the main difference between French "blanquette de veau" and Japanese cream stew, is that blanquette de veau is made with veal rather than chicken.
Japanese cream stew is supposed to be a family dish, it uses less sophisticated ingredients so that kids can enjoy it too.
It's even popular enough to be part of school lunch!
Ingredients in Chicken Cream Stew
Japanese cream stew usually contains:
- Chicken
- Potato
- Carrot
- Onion
- Broccoli
- Cream or/and Milk
These days, pre-made white stew stock cubes are often used and you just add water, meat and vegetables (similar to using Japanese curry roux cubes). It's especially for convenient home cooking. But it's very easy to cook from scratch as well.
It's very nice to eat it with baguette especially!
Comforting Japanese stew type dishes
If you're a fan of cream stew, you'll love these other Japanese stew type dishes!
Watch the video!
Japanese Cream Stew (クリームシチュー)
- Total Time: 30 minutes
- Yield: 3-4 portions 1x
Description
How to make Japanese Cream Stew (クリームシチュー). Succulent chicken thigh cooked in a delicious creamy white sauce with a variety of fresh vegetables including potato, broccoli and bell pepper. (One pot recipe serves 3-4) Best served with warm baguette.
Ingredients
- 300g Chicken thigh
- 100g Broccoli
- 2 Potato
- 1 Carrot
- 1 Red bell pepper
- 1 White onion
- 2 tbsp All-purpose flour
- 2 tbsp White wine
- 1 tsp Chicken stock cube
- 400ml Milk
- 2 tbsp Double cream
- 2 tbsp Olive oil
- 1 pinch Salt
- 1 pinch Black pepper
- 1 tbsp Grated cheese (preferably hard cheese)
- 10g Unsalted butter
- ½ tsp Parsley (for garnish)
Instructions
- First, cut the carrot, potato and broccoli into bite size pieces.
- Slice the onion and cut the red pepper into 3cm squares.
- Roughly cut the chicken into bite size pieces.
- Sprinkle the chicken with a pinch of salt and pepper, and one tbsp of flour.
- Heat a pan on medium high and add a tbsp of oil.
- Sear the chicken pieces in the pan and fry until browned on all sides.
- Take the chicken out of the pan and set aside.
- In the same pan, add another tbsp of oil and fry the onions, carrots, red pepper and potato together for 4-6 minutes or until the onions have softened.
- Put the chicken back into the pan and add 2 tbsp of white wine, add another tablespoon of flour. Cook for about 3 minutes.
- Add the chicken stock cube and 400ml of milk, mix.
- Once mixed, add the grated cheese, butter and broccoli.
- Mix again and add the 2 tbsp of cream.
- Simmer for 7-10 minutes until carrots and potatoes are softened.
- Garnish with parsley and serve with warm baguette.
- Enjoy!
Notes
If it gets too thick, you can add extra milk to thin it out (add a little at a time).
This recipe can also be made with salmon.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Yoshoku
- Method: Stew
- Cuisine: Japanese
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Nicte Osoria
I love this recipe!
Is there a substitution for the white wine?
And also what kind of cream and grated cheese?
Yuto Omura
Thank you so much!
The white wine is only a small amount so it's okay to omit it. I like using wine in stew type dishes because the acidity brings out the other flavours. You could use the same amount of apple cider vinegar or half white grape juice if want the acidity/sweetness of the wine.
I used double cream (37%) and parmesan cheese, hope that helps!