Japanese Method - Chicken Stew |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 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:
1. brown chicken thighs and drain fat.
2. warm up a cup of the water or broth and melt the roux.
3. add chicken and roux to crock pot with all remaining ingredients.
4. set on low for 8 hours.
5. OR.
6. simmer on low heat until vegetables are tender.
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