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Cream Stew
Serves 4 · About 50 min (20 min of this is just simmering)
Simmer chicken and vegetables, then finish with store-bought cream stew roux and milk. A white stew that's not spicy.
① Cut the ingredients→② Stir-fry the chicken and vegetables→③ Simmer in water→④ Dissolve the roux→⑤ Finish with milk
What to buy
Meat
Vegetables
Dairy & curry roux
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How to make it
1
Cut the ingredients
- Peel the potatoes and cut into bite-size pieces (about 3 cm). If there are eyes (dents), dig them out with the corner of the knife. Put them in a bowl of water after cutting
- Cut the onion in half from top to bottom, then cut each half into 6 wedges
- Peel the carrot and cut into 1 cm thick quarter-rounds (cut lengthwise into 4, then slice from the end)
- Cut the broccoli where the florets join the stem to make small florets
- Cut the chicken into 3 cm cubes. Wash the cutting board and knife you used for the meat with dish soap
How to tell it's doneEverything is cut, and the potatoes are drained in a strainer.
2
Stir-fry the chicken and vegetables
- Put 1 tbsp vegetable oil in a pot and heat over medium heat
- Add the chicken and stir-fry, turning now and then
- When the outside of the chicken turns white, add the potatoes, onion and carrot and stir-fry 2 minutes (don't add the broccoli yet)
How to tell it's doneNo red parts are left on the outside of the chicken, and the edges of the onion are a little see-through.
3
Simmer in water
- Add 600 ml water and keep on medium heat
- When it boils, skim off the brownish foam (scum) that comes to the top with a ladle and throw it away
- Put on the lid and simmer over medium-low heat for 15 minutes
- Add the broccoli and simmer 5 more minutes
How to tell it's doneA bamboo skewer (or chopstick) goes in easily into the biggest potato. Cut the biggest piece of chicken: it is white inside, not pink.
4
Turn off the heat and dissolve the roux
- Turn off the heat for now
- Break 4 servings of roux into pieces with your hands and add
- Stir gently with a ladle until all the roux melts
How to tell it's doneNo lumps of roux are visible, and the liquid is whitish.
Be carefulIf you add the roux with the heat still on, lumps are likely to stay. Always turn off the heat first.
5
Add milk and finish
- Add 200 ml milk and mix
- Turn to low heat and warm for 5 minutes, stirring the bottom with the ladle now and then
- Don't let it boil hard
- Taste. The roux is salty, so you usually don't need to add salt
ReadyWhen you scoop it with a ladle, the liquid is thick and drips slowly. Serve in deep plates.
Be carefulOnce it thickens, the bottom burns easily. When stirring, run the ladle along the bottom of the pot.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
Lumps of roux are leftTurn off the heat, then press the lumps against the side of the pot with the back of the ladle to crush them.
Not thick enough (watery)There was too much water. Simmer over low heat for about 5 minutes, stirring, to thicken.
The potatoes are hardIt didn't simmer long enough in step 3. After adding the roux it burns easily, so next time simmer in step 3 until a bamboo skewer goes in.
The bottom burnedDon't scrape the burnt part; move only the top to bowls. Next time use low heat in step 5 and stir from the bottom.
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