Cream Stew

This is another recipe which you can use the white sauce from the Macaroni Gratin. It's simple and nutricious, also something I learnt from Japan. In Japan, mothers will cook this during winter as it kinda warm you up. It's also good to make your kids eat up their vegetables without even realizing it :)

I use US or russet potatoes as they are softer once cooked, but you can still use other potatoes but may need to boil longer.

1 cup of white sauce (refer to Macaroni Gratin's recipe)
3 cups of water (use more if needed to)
2-3 spoon of butter
2-3 pieces of chicken fillet cut into bite-size cubes
1 green onion cut into 8 cubes
1-2 US or russet potatoes cut into bite-size cubes
1 carrot cut into bite-size cubes
1 stick of celery cut into bite-size cubes
5-6 medium size button mushrooms cut into 4 each (you can use fresh or canned ones)
Some broccoli cut into bite-size
2 cups of milk
1 cup of whipped cream (optional, you can always replace it back with milk if you don't like this to be so creamy)
Chicken stock (1 cup of broth or 1 cube of instant one)
Salt, pepper and dried parsley to taste

First, boil carrots and potatoes till tender and remove half of the vegetable stock (you can keep it to be used for other cooking). In another pot, melt butter and fry the chicken cubes with celery and onion. Once half cooked, add in mushrooms and broccoli, stir-fry a bit before adding in the carrots and potatoes together with the remaining vegetable stock. Stir in everything till all quite cooked. Add in the white sauce and stir well, you may use a whipper as the sauce tends to clump. Once set, add in milk and chicken stock. You can add in more milk or replace with whipped cream or cream cheese, according to your preference. If the stew is not thick enough, you can mix 1-2 tablespoon of flour with half a cup of warm water, then add in and keep on stirring. Finally, add in salt, pepper and dried parsley for taste. Serve hot!