Cream Stew

Cut 400 g chicken thigh, 300 g potatoes, 200 g onion, 150 g carrots, and 150 g broccoli into bite-sized pieces.

Melt 50 g butter in a pot over medium heat and sauté the chicken, onion, and carrots until lightly browned.

Add 50 g flour and stir for 1 minute to coat the ingredients, then gradually whisk in 400 g chicken broth and 30 g sake.