Boulbous vegetables cream stew

Bulbous vegetable cream stew!!

    Chicken stew or white stew, it is a western food born in Japan... Well, I thought all of the yoshoku (western food) are from Western country, then thrive in Japan, however, they are not.
The ingredient or mind might come from oversea, but the person who create it is the Japanese in 1868-1912. Simmering and stewing are common cooking technique which has existed in Japan for a long time, but the stew dishes which contain meat or poultry first appeared on the menu of a restaurant in Tokyo in 1871, and also, its ingredient were still hard to come by until the next few decades, until the day that "Western" vegetables such as carrots and potatoes became widely cultivated, and animal farming-- especially dairy product started up in earnest, too.

    Chicken stew, or white stew, is a dish of stewed chicken and vegetables with a sauce made with white roux and milk, what we called Bechamel sauce. The creaminess of milk, the flavor of seared chicken, the nutrition of various vegetable, and the harmony taste of various ingredient bond by the Bechamel, no doubt this dish is the perfect choice to cook at the family gathering or a family's big day, like Christmas or new year. Why? Because it is best to eat during winter, the thickness of Bechamel is able to hold the heat, Steaming hot, allow you to enjoy the hot food even deep in the winter, just like the Swiss eating a cheese fondue deep in a winter mountain.

    Finally, this stew is really easy to cook and it doesn't consume a lot of time to prepare and cook, furthermore, it could help you clean every hard shape vegetables like potato or carrot in your fridge and store, eventually is healthy to eat, Lastly, it is the ideal recipe to cook for a crowd, easy yet graceful.

Source

Cook Time

Prep time: 20 min

Cook time: 30 min

Ready in: 50 min

Yields: 2~3 pax

Ingredient for reference

Ingredients

• 200 grams/ 7oz         boneless chicken thighs
• as need                     any type of flour, for the chicken coating
• 100grams/ 3.5oz       lotus root, diced bite size
• 100grams/ 3.5oz       satoimo taro/ yam, cut into half
• 100grams/ 3.5oz       turnip/ radish, quarter if use turnip
• 50 grams/ 1.8oz        celery, diced bite size
• 100grams/ 3.5oz       carrot, diced bite size
• 100grams/ 3.5oz       onion, diced bite size
• 1/2 tsp                       salt
• 3 tbsp                        white pepper
• 5 tbsp                        white wine
• 200ml/ 6.8 fl oz          water
• 100grams/ 3.5oz       maitake, chopped
• 100grams/ 3.5oz       fresh shiitake mushroom, chopped
• 100grams/ 3.5oz       shimeji mushroom, chopped
• 2 tbsp                        olive oil, for sauteing the mushroom
• 1 tbsp                        chopped garlic/ smashed garlic
• 1/4                            onion, sliced
• 1 piece                      bay leaf
• 2 tbsp                       soft flour/ cake flour
• 1 cup                        milk
• as need                    salt, for final seasoning
• as need                    white pepper, for final seasoning
• as need                    chopped parsley, for garnish

Let's cook!

1. Marinate the chicken with salt and pepper, then leave it for a sit.
2. Peel away the skin of Satoimo taro (yam), and lotus root, remove the hard fiber of celery, lastly, wash away the dirt which hidden between the turnip leaves' branch.
3. Cut the carrot, lotus root, big onion, lotus root and the celery into bite size, while quarter the turnip and halve the peeled satoimo taro (yam).
4. Tore apart or slice the mushroom if needed, then chop all of them into a tiny fragment, set aside for later use.
5. Dry the excessive water of the marinated chicken, then dust with any type of flour on it to give a coat, at both side.
6. Heat a tablespoon of vegetable oil in a stew pot, place the chicken skin side in the hot oil to sear with a satisfied sizzling, brown both side then remove them from the pot, pin it to the plate and set aside.
7. Again, heat a tablespoon olive oil in the Crock-Pot, then pour in all bulbous vegetable, then give them a sweat.
8. After the vegetables are heated, arrange the seared chicken into the pot, then pour in the white wine, continue heating them for a minute to evaporate the alcohol content, give them a stir or two.
9. sprinkle a teaspoon of salt, then pour in the water, simmer it over medium-low heat with a lid for 20 minutes.
10. Heat a tablespoon of the olive oil in a pan, then fragrant the sliced onion and chopped garlic.
11. Add the bay leaf and chopped mushroom when you smell the aroma of onion and garlic, which is escaping from the heated pan.
12. Season the mushroom with a pinch of salt and pepper.
13. Cook and stir the mushroom until softened, then add in the cake flour to make a roux, stir them well over low heat until the mushroom mixture is sticky, beware of burn.
14. Gradually stir in the milk and mixing them constantly, mix until smooth without particle, and let it simmer for a moment, remove from heat and set aside.
15. 20 minutes of the vegetable simmering, Ting!!! lift up the lid of the stew pot, use a fork to check if the bulbous vegetables are soft, especially the yam.
16. Add in the mushroom bechamel into the pot of stewed vegetable, gently mix and dilute the bechamel to the stew evenly, further simmer for a couple of minutes.
17. Taste it, then season with extra salt and pepper if needed.
18. Scoop it into a bowl, garnish with chopped parsley, and enjoy!! :)

Marinate the chicken

Source

Preparation of Vegetables