Cherry & Dennis Helper Habitat
Japanese Chicken and Mushroom Cream Stew
日式雞肉蘑菇白汁燴菜
Recipe overview
A Japanese home-style one-pot cream stew with chicken, mushrooms, potatoes and carrots in a butter-and-flour white sauce.
01
Ingredients
Main ingredients
- 400 g Boneless chicken thigh
- 200 g Mushrooms
- 1, about 180 g Onion
- 2, about 300 g Potatoes
- 1, about 150 g Carrot
White sauce and seasoning
- 30 g Unsalted butter
- 35 g Plain flour
- 350 ml Unsalted chicken stock
- 400 ml Milk
- about 1/2 tsp, to taste Salt
- a little Black pepper
02
Tools
- Knife and cutting board
- Large pot
- Wooden spoon
- Measuring jug
- Food thermometer
03
Steps
Step 1
Cut separately
Cut chicken into bite-size pieces; slice mushrooms and onion; dice potatoes and carrot into 2 cm pieces. Keep raw chicken separate from vegetables.
Step 2
Season chicken
Put chicken in a separate bowl and toss with a little salt and pepper. Wash hands and clean the board after handling raw chicken.
Step 3
Soften onion
Melt butter in a large pot over medium heat. Cook onion for about 4 minutes until soft, without browning.
Step 4
Sear chicken
Add chicken and stir-fry for about 4 minutes until the outside changes colour; it is not yet fully cooked.
Step 5
Cook mushrooms
Add mushrooms and cook for about 3 minutes until slightly softened.
Step 6
Coat with flour
Sprinkle in flour and stir for about 1 minute to coat everything evenly.
Step 7
Add stock gradually
Pour in stock slowly while stirring until the flour is dispersed and the liquid is smooth.
Step 8
Add root vegetables
Add potatoes and carrot, stir, and bring just to a gentle simmer.
Step 9
Simmer gently
Cover with the lid slightly ajar. Simmer on low for about 15 minutes, stirring occasionally, until potatoes and carrot are tender.
Step 10
Check chicken
Use a food thermometer to confirm the centre of the thickest chicken piece reaches at least 75°C; cook longer if needed.
Step 11
Add milk
Stir in milk and cook on low for another 3 to 5 minutes until slightly thickened; do not boil hard.
Step 12
Season and serve
Taste, adjust with a little salt and pepper if needed, and serve hot in bowls.
Common mistakes
- A colour change during searing does not mean chicken is safe to eat; check its core temperature after simmering. Pouring in all stock without stirring can make flour lumps.
Tips
Keep heat low after adding milk and stir now and then to prevent sticking. Milk and wheat are allergens; check suitability and serving temperature for children or older adults.
