Mushrooms3 types, ex. maitake, shiitake, shimeji, enoki or king oyster mushrooms
Cake or All Purpose Flour
Turnipssubstitute: daikon radish
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Instructions* Click image to start slideshow.
Season the boneless chicken thighs with the white pepper thoroughly. Sprinkle on the salt and lightly pat the seasonings onto both sides. Let the chicken sit for about 10 minutes.
Meanwhile, let’s cut the vegetables. Cut the carrot in half lengthwise. Chop it into thick half moons.
Cut the half onion into 4 wedges and then cut them in half crosswise.
Peel the lotus root with a peeler. Cut it in half lengthwise and then cut the root into wedges by turning it after each cut as chef is doing here.
Remove the root end of the turnip. Quarter the turnip and rinse the stem ends thoroughly using a bamboo stick.
Peel the satoimo taro. If it is a large root cut it in half.
Remove the firm stringy parts of the celery. And then cut into bite-size pieces.
With your hands, separate the maitake mushrooms and then chop them into fine pieces.
Likewise, chop the shiitake mushrooms and the shimeji mushrooms into fine pieces. You can also use enoki and king oyster mushrooms but be careful not to use too much maitake mushrooms to maintain the white color of the stew.
Now, lightly remove the excess moisture from the surface of the chicken using a paper towel. Dust both sides of the chicken with any type of flour.
Add the vegetable oil to a heated pot. Place the chicken pieces into the pot with the skin side facing down.
When they are lightly browned, flip them over. Lightly cook the other side, remove the chicken and reserve them on a plate.
Remove the remaining oil with a paper towel. Add the olive oil and turn on the burner. To the heated pot, add the carrot, onion, lotus root, satoimo taro, turnip and celery. Lightly stir-fry the vegetables with a pair of tongs.
Place the reserved chicken into the pot and pour on the white wine. Continue to stir-fry, evaporating the alcohol completely.
Sprinkle on the salt and add the water to the pot.
Cover with a lid and simmer the vegetables on medium low heat for 20 minutes.
Meanwhile, let’s make the white roux with the mushrooms. First, add the olive oil to a pan and drop in the sliced garlic and onion. Turn on the burner and stir-fry them on low heat.
When the aroma grows stronger and the onion and garlic turn golden brown, add the bay leaf and the chopped mushrooms.
Distribute them evenly and sprinkle on the salt and the white pepper.
Stir-fry until the mushrooms are browned, making them more fragrant and savory. Add the cake flour and stir-fry the mixture thoroughly on low heat. Be careful not to burn it.
Gradually pour the milk into the pan while stirring the mixture.
Mix until smooth, bring it to a boil and now the white roux is ready.
And now, the vegetables and chicken are ready. Add the white roux to the pot.
Gently mix the ingredients, distributing the roux evenly. Simmer it for a couple of minutes. Test the flavor of the stew and adjust to taste with salt and pepper.
Now, it is ready to serve. Ladle the cream stew into a bowl. Finally, sprinkle on the parsley leaves.
You can substitute pork, beef or salmon for the chicken. Potatoes, cabbage, broccoli, green peas and corn also go great with this recipe.
You can adjust the consistency of the stew by diluting it with chicken stock.