Japanese Style Cream Stew

Photo Credits: littlejapanmama.com

A little oil
400g chicken thigh fillet, cut into 2cm pieces
1 onion (sliced into 2.5cm/1inch squares)
3 potatoes (peeled and sliced into 2.5cm/1 inch cubes)
4 carrots
1 broccoli (cut into small florets)
2 tsp chicken stock powder and 2 cups water
1/3 cup flour 2 Tbsp butter 3 cups milk +/- 30g grated cheese

    Heat a little oil in a large saucepan. Saute onions until softened. Add Chicken and stir until browned over high heat.
  2. Add potatoes, chicken stock and water. Bring to boil and simmer.
  3. Meanwhile, peel and slice carrots into triangular chunks. Add to saucepan. Simmer.
  4. There should be just enough liquid to cook everything, not too much.
  5.  Meanwhile, prepare the cream roux: In a medium saucepan, melt butter over low heat.
  6. Add 1/4 cup of milk and the flour. Whisk until smooth, over low heat. Add the rest of the milk gradually, while whisking.
  7. Continue stirring, increasing the heat until the mixture thickens and bubbles. Add cheese if desired.
  8. Add the cream roux (step 4) to the stew, add broccoli, and bring to a gentle boil one more time. Taste and season with salt and pepper. Serve and Enjoy!