Entree: Japan – クリームシチュー ➤ Kurīmu shichū (Japanese-style cream stew (adapted with maitake and bok choy))

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 boneless, skinless chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) maitake mushrooms, separated
- 3 cloves garlic, minced (about 1 tbsp / 15 ml)
- 2 medium shallots, diced, approx. 2 oz (60 g) each
- 2 stalks celery, diced, approx. 4 oz (115 g) total
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 8 oz (225 g) baby bok choy, quartered lengthwise
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (24 g) all-purpose flour
- 3 cups (720 ml) milk (whole milk preferred)
- 1 cup (240 ml) chicken stock
- 1 bay leaf
- 1 tsp (5 g) soy sauce
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) white pepper or black pepper
- 1 tsp (5 ml) Worcestershire sauce (optional, for depth)
- Cooked rice or crusty bread, for serving

Instructions

1. Heat oil in a heavy pot over medium-high heat. Season chicken thighs lightly with salt and sear 3–4 minutes per side until golden; remove and set aside.
2. Lower heat to medium, melt butter, and sauté shallots, garlic, and celery until softened, about 4 minutes. Add green bell pepper and maitake and cook 3–4 minutes.
3. Sprinkle flour over vegetables and stir constantly 1–2 minutes to form a roux. Gradually whisk in milk and chicken stock until smooth.
4. Return chicken to the pot, add bay leaf, soy sauce, and Worcestershire sauce if using. Bring to a gentle simmer and cook covered 12–15 minutes until chicken is cooked through.
5. Add bok choy and simmer uncovered 3–4 minutes until bok choy is tender and stew is slightly thickened. Adjust seasoning with salt and white/black pepper.
6. Remove bay leaf, serve hot over rice or with bread.