This video shows you how to cook easy and simple Japanese chicken cream stew (a.k.a. White stew) with rice cooker!! This is great easy recipe for your busy weeknight dinner, or lazy Sunday lunch!!
👉Subtitle is available
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🎥Rice cooker recipes playlist: https://www.youtube.com/playlist?list=PLpdhLra5W3waP9SnO0DXskC38k1npmn_E
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How to make super tasty seasoning: https://youtu.be/vbLeBHiTpWY
↑Use this to replace regular salt. It makes even better👍
How to reuse Kombu: https://youtu.be/LupTHtPL4VY
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🍙 FAQ about ingredients: https://www.chefslabo.com/general-7
Examples:
-What is kombu?
-How much dashi powder should I use?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-Some Miso has different colour. Which one should I buy?
-Should I not boil Kombu?
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(Chapter)
0:00 Veg prep
1:03 Other prep
2:07 After cooking
2:22 Roux (?)
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[Ingredients] (2-3serve)
Chicken thigh 500g
Salt 1/2tsp (3g)
White pepper
Sake 1tsp (5ml)
Onion 250g (measured as skin on)
Carrot 150g (measured as skin on)
Potato 170g (measured as skin on)
Mushroom 100g
Salt 1/2tsp (3g)
White pepper
Garlic 1tsp (8g)
Water 200ml
Kombu 3g (Or MSG 2g)
All purpose flour 1tbsp (11g)
Unsalted butter 30g
Milk 200ml
Corn flour 13g (1.3tbsp)
Soy sauce 1/2tsp (2.5ml)
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💻 Website (Recipe blog): https://www.chefslabo.com/
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🥬Korean Kombu that I use in Australia :
Australia: https://asianpantry.com.au/products/kwangcheonkim-dried-kelp-kombu-80g
USA: https://www.amazon.com/Kwangcheon-Healthy-Dried-Kelp-Alkaline/dp/B082J6C71J/ref=cm_cr_arp_d_product_top?ie=UTF8
Other Regions: Search "Kwangcheon Healthy Dried Kelp"
(These links are NOT affiliate links. So I don't get money even if you buy it. I simply want to share what I liked just like normal friends)
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My Tools📷
(Amazon affiliate link)
Veg scraper: https://amzn.to/3EqACAX
Rice cooker (white one): https://amzn.to/3ZJvzDB
Rice cooker (black one): https://amzn.to/3DsjVUN
Gas stove (temporary unavailable)
Air fryer: https://amzn.to/3zzMLB3
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lens: https://amzn.to/3zzRumh
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White dog toy (Cinamoroll) https://amzn.to/4jL1FFz
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🍽 [The plates I used in the video] 🍽
You can check the detail from the link below
5 % off for any purchases with my promo code: CHEFSLABO
[MUSUBI KILN website] https://musubikiln.com/?ref=chefslabo
[Black plate] https://musubikiln.com/products/hibino-gyro-mino-ware-round-plate-l?ref=chefslabo&variant=40551257538749
[Cat teacup] https://musubikiln.com/collections/yunomi-japanese-teacup/products/atelier-yu-cats-in-sunny-spot-kutani-yunomi-japanese-teacup?ref=chefslabo
*International Shipping available.
*Discount shipping for over 5000 JPY
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BGM providers
MusMus: http://musmus.main.jp
DOVA-SYNDROME: https://dova-s.jp
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#ChefsLabo
#cheflabo
#ricecookerrecipe
Rice Cooker Japanese Chicken Stew
CHEF'S LABO 自宅で出来るプロの味
Recipe organized by AI
Cooking Time 65Min
🥕 Ingredients
Carrot150g
Chicken thigh500g
Soy sauce0.5tsp
Mushroom100g
Onion250g
All purpose flour1tbsp
Salt1tsp
Milk200ml
Potato170g
White pepperappropriate amount
Water200ml
MSG2g
Sake1tsp
Corn starch13g
Kombu3g
Unsalted butter30g
Garlic1tsp
Add All to Shopping List
✍️ Notes
Notes are saved automatically
🍳 Steps
1. Preparing Vegetables and Base
Slice the onion and place it in the rice cooker pot.
Onion 250g
Add the mushrooms to the pot.
Mushroom 100g
Peel and chop the carrots into bite-sized pieces, then add them to the pot.
Carrot 150g
Peel and chop the potato into bite-sized pieces and add it to the pot.
Potato 170g
Add water, kombu (or MSG), all-purpose flour, salt, white pepper, and garlic to the pot.
Water 200ml
Kombu 3g
Salt 0.5tsp
MSG 2g
All purpose flour 1tbsp
White pepper appropriate amount
Garlic 1tsp
Mix all the ingredients in the pot thoroughly.
2. Preparing the Chicken
Cut the chicken thighs into bite-sized pieces.
Chicken thigh 500g
Season the chicken with salt, white pepper, and sake.
Salt 0.5tsp
White pepper appropriate amount
Sake 1tsp
Rub the seasoning into the chicken and then add it to the rice cooker pot.
3. Cooking the Stew
Place the unsalted butter on top of the chicken.
Unsalted butter 30g
Place the pot in the rice cooker, set it to the standard white rice mode, and start cooking.
After the rice cooker finishes (about 40-45 minutes), let the stew rest on the 'keep warm' setting for at least 10 minutes.
4. Making the Roux
While the stew is resting, prepare the roux. In a microwave-safe bowl, combine milk and corn starch, and whisk until smooth.
Corn starch 13g
Milk 200ml
Cover the bowl with plastic wrap, poke a few holes, and microwave until it thickens. Stir every 30-40 seconds to prevent boiling and ensure a smooth consistency.
5. Finishing the Stew
Open the rice cooker and remove the piece of kombu.
Pour the thickened milk and corn starch mixture (roux) into the stew.
Add soy sauce for extra flavor.
Soy sauce 0.5tsp
Gently stir everything together until the stew is creamy and well combined.
Serve the chicken stew hot, optionally with toast or broccoli.