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You are here: Home / Europe / Belgium / Waterzooi (Chicken Cream Stew) / Belgium

Waterzooi (Chicken Cream Stew) / Belgium

By T_Nagata Leave a Comment

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waterzooi
waterzooi
Contents hide
1 What kind of dish is this?
2 Name
3 History
4 Thoughts
5 Recipe of Waterzooi

What kind of dish is this?

This is a Belgian Flanders regional dish made with vegetables, eggs and cream.
It is a stew characterized by creamy.

Name

・Water=water
・zooi=boiling
※There is another theory

History

This dish was born in Ghent, Flanders.
It is unknown when it was born, but it is a dish loved by the Holy Roman Emperor Charles V from Ghent.
Charles V was born in 1500 and died in 1558, so it is considered a dish that existed at this time.

waterzooi
Ghent, Belgium / armennanoによるPixabayからの画像
waterzooi
Bruges, Belgium / Dimitris VetsikasによるPixabayからの画像
waterzooi
Brussels, Belgium / Dimitris VetsikasによるPixabayからの画像

By the way, this dish is generally made with chicken, but it was originally made with freshwater fish.
The rivers were polluted and the catch was drastically reduced, so they were replaced by chicken.
It is not known when chickens were used, but chickens were already common during World War II.
※Even today, they sometimes use fish.

Thoughts

In the classic recipe, it is simmered for a long time, the soup is strained, and it takes time to make it, but I made it with a recipe that greatly reduced the time.
It is easy to create such a flavor simply by stir-friing and adding egg yolk and cream 😎
This time I was more impressed than when I ate it for the first time.

waterzooi
waterzooi
waterzooi

Recipe of Waterzooi

Local Recipe
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Main Course, Soup / Stew
Cuisine Belgian
Servings 4

Ingredients
  

No.1

  • 30 g butter
  • 500 g chicken / bite size

No.2

  • 1 green onion
  • 1 onion / chopped
  • 1 celery / chopped
  • 1 carrot / shredded

No.3

  • Free salt
  • Free pepper
  • 1000 ml water / depends on the size of pot
  • 10 g chicken stock / depends on amount of water
  • Free nutmeg

No.4

  • 2 tbsp flour
  • 2 tbsp lemon juice

No.5

  • 200 ml fresh cream
  • 1 yolk
  • Free parsley

Instructions
 

  • Fry the chicken. Until the color changes. Take it out.
  • Fry green onions, onions, celery and carrots. Until it becaomes soft.
  • Return the chicken. Add salt, pepper, water, chicken stock and nutmeg. Cover when boiling. Simmer for 30-60 minutes.
  • Mix the flour and lemon juice. Add to the pot. Mix.
  • Mix the cream, egg yolk and 2 tbsp soup. Add to the pot. Simmer for a few minutes not to boil.
    Finish.
Keyword chicken, cream, vegetables

Filed Under: Belgium Tagged With: Chicken, Main Course, Soups or Stew, Vegetables

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This site posts local recipes from around the world, or recipe with some adjustments of mine to it.

I’ve also included the history of each dish, so you can enjoy it along with the local recipes.

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