Japanese Method - Chicken Stew
"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"
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Here in Canada we are motivated more than ever to learn to make our favourite dishes ourselves, as we are far away from family and friends.
We have a passion for peasant food, wine and beer - but it is the food of families not gourmet chefs, and we can only truly enjoy it when we share it with others!
