Japanese Cream Stew

Instructions

1. 1

   Prepare the ingredients: Cut the potato, carrot, and mushrooms into chunks, and slice the onion. Debone and skin the chicken thighs, then cut into large pieces. Season with salt and cooking wine.

2. 2

   Boil water in a pot with a pinch of salt, and blanch the broccoli for 30-40 seconds. Optionally, blanch the carrot if you prefer it softer.

3. 3

   Marinate the chicken thighs for 20 minutes, then coat evenly with starch.

4. 4

   Heat oil in a pan and fry the chicken thighs until golden brown on both sides. Add a splash of mirin (or substitute with cooking wine or white wine).

5. 5

   Add the onion and sauté until softened.

6. 6

   Add the mushrooms, carrot, and potato, and stir-fry for a while.

7. 7

   Pour in the water and simmer for 5 minutes over medium heat.

8. 8

   Add the milk and bring to a boil.

9. 9

   Add the broccoli and the cream stew mix (half a box).

10. 10

    Once the mix has completely melted, stir well and simmer for another 7 minutes on low to medium heat.

11. 11

    Serve with garlic bread, rice, or pasta.