Cream Stew With Bite-sized Vegetables

Cream Stew With Bite-sized Vegetables

The ingredients are cut into small pieces, and so it's easy for kids to eat!
This cream stew will warm you up, and it's easy to make - you don't need store-bought roux!

Ingredients: 4 servings

Chicken thigh meat
1/2 a thigh
Garlic, chopped finely
1/2 clove
1 small
2 medium
1 medium
☆Corn (tinned)
1/2 cup
Vegetable oil
1 tablespoon
2 cups (400 ml)
1.5 cups (300 ml)
◆Cake flour
3 tablespoons
3 tablespoons
Soup stock
1 tablespoon
1 teaspoon (or as much as you like)
10 g
Bay leaf (optional)
Parsely, Pepper
as needed


1. Cut the chicken and vegetables (except for the corn) into 1 cm cubes. Add vegetable oil, garlic, and chicken to a pot and heat over medium.
2. When the chicken turns white, add onion and stir fry until it becomes translucent, being careful not to let it burn. Add the ☆ ingredients and lightly stir fry.
3. Add water, soup stock, and bay leaf. After it starts boiling, skim off any scum. Cover and simmer over low heat for about 10 minutes.
4. When the potatoes are soft, add milk. Take out the bay leaf.
5. Combine the ◆ ingredients. Mix a small amount of the soup from the pot into the ◆ mixture. Add to the pot and stir.
6. Add salt and adjust the flavor. Finally, add butter and it's done! Transfer to serving bowls and top with parsley and pepper.

Story Behind this Recipe

This is a stew made without roux.