Right now I’m drunk, but in a happy way. All the overtime work seems to pay off, well, at least for today. My mind is constantly occupied by work recently and that’s not good. I’m far far away from the Zen state that you eat when you eat and you sleep when you sleep. Keep that in mind 🙂 Moving on to today’s recipe, this one comes from one episode of the Japanese TV series Midnight Canteen/Shinya Shokudō. Each episode tells a interesting story with a recipe and that episode gives me a really warm feeling, especially when it’s so cold outside. I couldn’t follow the instructions in the TV series since my Japanese is not that good. But luckily there are people who managed to reproduce the dish and we followed 奶油炖菜–深夜食堂 with some slight changes.
1. Three boneless chicken thighs, two or three potatoes and carrots, a bunch of broccoli and half an onion
2. butter 20 g, all purpose flour 30 g, and milk 300 ml
3. some salt and black pepper (add to taste) and 1 tbsp cooking oil
1. Marinate the chicken thighs with some pepper for about 10 minutes. In the meantime, we make the sauce.
Melt the butter, then add the flour and milk. Stir until it becomes a bit sticky. Set aside.
2. Get a pot, add cooking oil and heat it up with medium heat. Coat the chicken thighs with a bit of flour. Then fry them until both sides golden. Set aside.
3. Chop the carrots and potatoes. Then stir-frying for 2 minutes with medium heat.
Add chopped onions and stir for another 30 seconds.
Add salt and about 800 ml water. Once it’s boiling, simmer for 15 minutes.
4. By this time, we should be able to easily poke through a potato with a fork or chopstick. Add back the chicken thighs, the sauce and broccoli.
5. Broil for another 5 minutes and keep stirring (DO NOT WALK AWAY). Add a few twists of pepper to taste. Hot stew ready!
By the way, this is for 3 people. Don’t try too hard on your own 😉 didn’t quite work out for me.