Japanized Western food, chicken recipe-Kyoto Style Miso Creamed Chicken Stew


Creamed chicken stew is usually categorized as Western food.With cream base soup, stewing lots of vegetables and meat. One time I was preparing this dish, I accidentally took out white sweet miso from the fridge and left right by the cutting board and then the idea just came into my mind…white sweet Miso contents very mild saltines which can actually go along with cream flavor very well. Instead of just adding salt to taste, combining with miso can give much more depth to the flavor! Of course it doesn’t have to be exactly the same type of miso as listed here. Regular miso can also do about the same job. If you have lots of miso sitting in your fridge or pantry and don’t know what to do besides making miso soup, this is the time to start knowing its versatility!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four ~
4 chicken
1/2 onion
2~3 cloves garlic
2 potatoes
1/2 carrot
100g shimeji mushrooms
80g broad beans
1~2 stalks Rosemary
400ml water
200ml milk
200ml heavy cream

2 tbs All purpose flour
Salt and pepper to taste
2 tbs White Kyoto miso/Saikyo-Miso

POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. Slice onion in lengthwise.
POINT-ENG

there are some thoughts on cutting direction for onions.. you may want to have take a look… [my onion rule]

 

 

2-
2. Cut carrot into small pieces.

2-
3. Cut potato into small pieces as well.

2-
4. Trim off the root part of shimeji mushrooms.

2-
5. Take each stalk apart by hands.

2-
6. Slice garlic.
POINT-ENG

You can change the amount of garlic on your preference. Adding some shallots will give more complexity to the flavor!

 

 

2-
7. Add some vegetable oil and the garlic and then turn on the stove.
On low heat, fry until light golden brown.
POINT-ENG

Garlic burns in hot oil very easily. To avoid have blacken garlic, it’s better to put oil and garlic together and then turn on low heat. This way you can bring out nice garlic aroma without any bitterness.

 

 

2-
8. Add onion and stir fry until translucent.

2-
9. Add carrot,potato,shimeji mushrooms and keep stir frying for about 2~3 minutes.

2-
10. Pour in water,milk,heavy cream.
POINT-ENG

You can change each liquid ratio. If you like rich flavor, you can add more heavy cream and less water.

 

 

2-
11. Add some fresh Rosemary. After bringing to a boil turn to low heat and simmer.
POINT-ENG

You can use some other kinds of herbs. Adding dried mixed herbs will be also do.

 

 

2-
12. While cooking in the pot. You can process chicken.
Cut boneless chicken thigh into 4~5 pieces.
POINT-ENG

Cutting into too small pieces will dissolve the meat while cooking.
If you like chicken with bone, you can use drum sticks.

 

 

2-
13. Sprinkle salt and black pepper.

2-
14. Put the chicken into a plastic bag.
POINT-ENG

If your bag isn’t big enough, separate into two portions and do it twice like I did. The point is,, make sure to coat each piece without sticking together.

 

 

2-
15. Add all purpose flour into the bag.

2-
16. Seal the bag and shake well. Make sure each piece gets dredged evenly.

2-
17. Add some oil into a heated fry pan. Put chicken and sauté until golden brown.
POINT-ENG

Sautéing floured chicken can create shell and it can help avoid losing its juice inside.

 

 

2-
18. Let’s get back to the pot. Add salt and black pepper to taste.

2-
19. To add miso, you can use small strainer. This way you can dissolve miso more quickly without leaving lumpy miso stuck on the bottom of the pot.
POINT-ENG

You CAN use regular miso. But it may be saltier than white sweet miso. Add a little bit at a time and check the saltines.

 

 

2-
20. Add sautéed chicken into the pot. With cover on, simmer for 8~10 minutes.

1-
21. Make sure the chicken is cooked through. Finally add blanched green vegetables.

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