Japanese White Chicken Stew
Dairy was not a big part of the Japanese diet until after World War II, when Westerners began traveling to the country with frequency. As a result of this influence, dairy was added to a number of dishes. This soup is a balance of East-West flavors, and it is so popular and such a part of Japanese culture now that convenience ‘mix packets’ can be bought at the supermarket to make it. White stew is a light chowder; the combination of bacon, mushrooms and potato creates lovely umami notes. The dairy can be substituted with soy milk.
Ingredients 15
1 tbsp vegetable oil
55 g bacon, thick-cut, cut into matchsticks
1 onion, small, cut into 5 mm (¼ in) cubes
2 garlic cloves, thinly sliced
12 button mushrooms, halved
1 bay leaf
60 ml white wine
2 tbsp all-purpose flour (plain flour)
750 ml chicken stock
1 tbsp salt
1 yellow potato (yukon gold potato), peeled, cut into 1 cm (½ in) cubes
280 g chicken breasts, boneless, skinless, cut into 2.5 cm (1 in) cubes
140 g broccoli, cut into florets
120 ml milk
30 g butter
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Method 4
Heat the in a large pot over a medium–high heat. Add the , , , and and cook for 3–4 minutes until the onions begin to become translucent.
Add the , then stir in the , making sure there are no lumps. Add the and and bring to a gentle simmer.
Add the and cook for 3–4 minutes, then add the and . Cook very gently for 3–4 minutes until the chicken is cooked and the potatoes are tender.
Stir in the or cream, then season with and freshly ground black pepper and ladle into serving bowls. Top each bowl with a small pat (½ tablespoon) of , which will melt into the soup, and serve.
Jenn Louis' tips
The dairy can be substituted with soy milk.
