JAPANESE METHOD - CHICKEN STEW

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Japanese Method - Chicken Stew image

We use a pre-made roux manufactured in Japan by a compnay called 'House'. The product is called 'Kokumaro Stew Cream' & we have found it available in most supermarkets that sell Asian food products

Provided by Chef Canada Umami

Categories     Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (360 g) package kokumaro stew cream roux mix
6 boneless skinless chicken thighs, cut into bite-size pieces
3 carrots, cubed
1 medium onion, minced
12 small yukon gold potatoes, cubed
1 small ginger, piece minced (optional)
3 small garlic cloves, minced (optional)
3 celery ribs, chopped (optional)
1 cup water
2 cups chicken broth

Steps:

  • brown chicken thighs and drain fat.
  • warm up a cup of the water or broth and melt the roux.
  • add chicken and roux to crock pot with all remaining ingredients.
  • set on low for 8 hours.
  • OR.
  • simmer on low heat until vegetables are tender.

Nutrition Facts : Calories 492.1, Fat 5.2, SaturatedFat 1.4, Cholesterol 85.9, Sodium 518.9, Carbohydrate 81.5, Fiber 8.3, Sugar 6.8, Protein 30.3

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