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Tuesday, July 14, 2015

Japanese White Stew/日式蔬菜浓汤(クリームシチュ)



My son A will be 3 in few months, I can't believe how fast he grows into a toddler with a lot to say! This summer is one of the best as he is interested in learning differently kind of vegetables and fruits, we had so much fun planting and weeding together in the garden.

I also brought him for grocery shopping a lot nowadays and let him pick whatever vegetables that he like.We had much fun discussing different kind of foods and veggies before buying.

This stew was made in last winter after one of our shopping trip, he picked the frozen vegetables and I wanted him to have some protein so I added some organic chicken in the stew.

This soup is so warming and satisfying, one pot could serve the whole family well.


Ingredients:
200 gm skinless chicken thigh/breast(cubed and marinate with a pinch of salt and pepper powder)
1 medium potato
1 medium onion
1 1/2 cup frozen or freshly chopped vegetables
2 1/2 cup chicken stock
1 cup water
1/2 cup organic whole milk
2 tbsp butter
3 tbsp all purpose flour + 2 tbsp extra to coat the chicken

Seasoning:
Salt to taste
A pinch of black pepper powder
Some Parmesan cheese    Optional



1. Coat the marinated chicken pieces with a thin layer of all purpose flour, heat up a little oil in a frying pan, sear the chicken pieces until a nice crust formed. Take it out and set aside.

2. Skinned potato and cubed, sliced onion.

3. In the same frying pan, add a little butter, saute onion, potato and vegetables. Now place the chicken pieces and vegetables in a cooking pot, pour in the stock and water. Bring to rolling boil and turn the heat to medium and cook for 10 minutes with lid on.



4. In a frying pan, melt the butter with 3 tbsp of all purpose flour, stir until the flour turn a little brownish in color, slowly pour in 1/2 cup of milk.

5. Using a whisk to quickly and constantly stirring the mixture at medium heat, once the mixture thickened, add it into the stew pot. Continue cooking the stew for another 10-15 minutes until thickened.

6. Season with salt and Parmesan cheese. Add a little black pepper powder before eating.


I like to serve mine with french toast or garlic bread, it goes pretty well with pasta too!

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