The $4.99 H Mart Find I Buy Every Time I Go

I didn’t know what a doula was until I got pregnant with my first child. Where I’m from, doulas weren’t that popular since most women rely on their immediate family members to provide emotional, physical, and educational support before, during, and after birth. When I got pregnant in 2020, I wanted my mom to be there, but since flights were restricted during the Covid pandemic, I took my friend’s advice and looked for a doula. 

After weeks of researching and interviewing candidates, I decided to go with a Japanese doula whom I found on DoulaMatch.net. Poised and soft-spoken, she helped ease the stress and pain of my labor, and cooked nutritious meals during my postpartum period.

She would make dishes from The First Forty Days cookbook, and when my Japanese food cravings hit, she would prepare dishes like cream stew by using House Foods’ House Cream Stew, available at H Mart. Creamy and hearty, cream stew has a mellow flavor that is ridiculously comforting, especially during the cooler months of the year. 

Why I Love House Cream Stew 

As soon as I got to know cream stew, I immediately stocked my pantry with the roux-like bouillon cubes you need to make it. Each box contains eight cubes, so it’s convenient and easy to portion depending on the ingredients I already have.

All I need is to choose my protein—chicken or pork—and throw some vegetables into a pot. Since the bouillon cubes flavor and thicken the stew, you just need veggies, a protein, and water to make a meal. It’s become my go-to on busy weeknights. 

Once the bouillon is dissolved in boiling water, it creates a cream-colored, silky-smooth white sauce that serves as a delicious base for a rich, soul-soothing stew filled with your favorite add-ins.

How I Make Dinner with the House Cream Stew 

There are only a few ingredients to prepare for cream stew. When it comes to meat, I usually use chicken thighs because they are more tender and juicy than breasts. As for vegetables, I slice onions, chop carrots, and cube potatoes. I also add broccoli, which I like to blanch before stirring in, but that’s purely optional. 

First, saute the vegetables in butter for a few minutes before adding the chicken. When the chicken is no longer pink, add three cups of water and simmer everything for about 15 minutes or until the potatoes and carrots are tender.

Now, add the bouillon broken into pieces so it can dissolve easily. Cook over low heat until the sauce thickens, about five minutes. Stir in a little milk for a creamier sauce. The stew is best served with steamed rice or egg noodles, or it can be used as a base for chicken pot pie filling or clam chowder.