Pairs well with Japanese Chicken Cream Stew (White Stew) with Rice Cooker
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Japanese Chicken Cream Stew (White Stew) with Rice Cooker
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An easy and simple Japanese chicken cream stew cooked using a rice cooker, perfect for busy weeknight dinners or lazy Sunday lunches.
00:50:00 total
Serves 2
easy
Main Various
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Ingredients
- Chicken thigh - 500g (skin on, cut as preferred)
- Salt - 1/2 tsp (3g) (for chicken seasoning)
- White pepper - watch the video to see (for chicken seasoning)
- Sake - 1 tsp (5ml) (optional, adds flavor and removes chicken smell)
- Onion - 250g (measured with skin on)
- Carrot - 150g (measured with skin on)
- Potato - 170g (measured with skin on)
- Mushroom - 100g (any variety)
- Salt - 1/2 tsp (3g) (for vegetable seasoning)
- White pepper - watch the video to see (for vegetable seasoning)
- Garlic - 1 tsp (8g) (minced or grated)
- Water - 200ml (for cooking vegetables and chicken)
- Kombu - 3g (or MSG 2g) (or substitute with MSG)
- All purpose flour - 1 tbsp (11g) (to create a thin coating to prevent water evaporation)
- Unsalted butter - 30g (for flavor)
- Milk - 200ml (added after cooking)
- Corn starch - 13g (1.3 tbsp) (main thickener, mixed with milk and heated separately)
- Soy sauce - 1/2 tsp (2.5ml) (adds depth of flavor)
Instructions
- Prepare Vegetables and Chicken: Peel and prepare onion, carrot, potato, and mushroom. Season chicken thighs with salt, white pepper, and sake (optional).
- Add Ingredients to Rice Cooker: Place vegetables and chicken in the rice cooker. Add water, kombu (or MSG), garlic, salt, white pepper, all-purpose flour, and unsalted butter. The flour should be thinly spread to prevent water evaporation.
- Cook in Rice Cooker: Set rice cooker to white rice mode and cook for 40-45 minutes. After cooking, keep warm for at least 10 minutes without opening the lid to ensure vegetables are fully cooked.
- Prepare Thickener: In a separate pot, warm milk and corn starch mixture over low heat. Stir every 30-40 seconds carefully to avoid boiling and burning. Heat until thickened.
- Combine and Finish: Add the thickened milk mixture to the cooked stew in the rice cooker. Stir in soy sauce for added depth. Serve hot.
