When you go to an Asian grocery store, look for the House Cream Stew block! 🥘 It’s an easy, high-protein, and comforting meal. Perfect for meal prep, and if you want more volume, just add broccoli, and cabbage with a bit of extra seasoning.
Japanese cream stew
Difficulty: easyServings
6
servingsPrep time
30
minutesCooking time
30
minutesCalories
415
kcalProtein
40
gCarbs
30
gFat
15
gIngredients
House Cream stew Sauce mix
72 gramOnions
350 gramCarrot
300 gramMassel Chicken style stock cubes
2 cubesSalt
5 gramMushroom
300 gramPotato Spud lite 25% less carbs
550 gramButter
35 gramBoneless Skinless Chicken Thigh
1200 gramCelery
500 gramWater
600 gram
Directions
- Preparation
- Peel the carrot, onion, and potato. Dice the carrot, onion, potato, and mushroom. Chop the celery into small pieces.
- Trim excess fat from the chicken thighs and cut them into bite-sized pieces.
- Cooking
- Heat a pan over high heat, melt the butter, and add the minced garlic.
- Add the chicken and a pinch of salt. Stir-fry until the chicken turns light brown.
- Add the celery and stir for 1-2 minutes.
- Add the carrot and potato, mixing well.
- Add chicken stock cubes.
- Add the onion, mushroom, and cream stew block. Stir well, then pour in 600g of water.
- Cover with a lid and simmer on low heat for 15-20 minutes.
- Once the carrot and potato are soft, season with ground pepper.
- Divide into 6 portions and enjoy your easy, high-protein Japanese cream stew!
Recipe Video
Notes
- Adjust the amount of salt depending on how salty the soup turns out!