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Stew

Japan's creamy shichu, a mild white stew learned from French cooking and made its own: chicken and root vegetables simmered in a butter-and-flour thickened broth finished with milk. Comforting winter food, eaten with rice or bread.

Mains25g+ protein8g+ fibre
45 min15 prep · 30 cookEasy993 kcalper serving
Stew

Instructions

  1. Cut 110 g of boneless chicken thigh into 3 cm pieces and season lightly with salt and white pepper. Cut 60 g of onion into thick wedges through the root, quarter 1 potato and soak the pieces in cold water for 5 minutes to rinse off surface starch, then drain. Roll-cut 40 g of carrot into bite-sized wedges.
  2. Bring a small pan of salted water to the boil and blanch 35 g of broccoli florets for 2 minutes, until just bright green and still firm. Drain and set aside; they go in at the very end so they keep their colour.
  3. Melt 10 g of butter in a small heavy saucepan over medium heat. Add the chicken and cook for 3 minutes, turning once, until the outside is pale gold but not browned deeply, this stew should stay white.

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Per serving

993kcal
61gprotein
87gcarbs
45gfat
9gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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