Waterzooi

Another typical Belgium food fare from Flanders (originating from Ghent), waterzooi is a rich and creamy stew with a soup base that’s usually made up of egg yolk, cream, butter and thickened vegetable broth.

Originally, it was mixed with fish but nowadays, chicken is more commonly used. If you ask me, this is the perfect go-to food for you especially when the colder days in Belgium are in!

Instructions:

1. Wash the chicken and remove the giblets.
2. Place the chicken in a large pot with the chicken broth and bring to a boil.
3. Reduce the heat to low and simmer for 1 hour, or until the chicken is cooked through.
4. Remove the chicken from the pot and let cool slightly. Shred the meat and set aside.
5. Add the leeks, celery, and potatoes to the pot and cook for 30 minutes, or until the vegetables are tender.
6. Melt the butter in a small saucepan and whisk in the heavy cream.
7. Add the cream mixture to the pot of vegetables and stir to combine.
8. Return the shredded chicken to the pot and season with salt and pepper to taste.
9. Serve hot with bread or fries.

Tips:

• For a richer flavor, you can use homemade chicken broth.
• If you don’t have celery, you can substitute another mild-flavored vegetable, such as carrots or onions.
• To make the waterzooi ahead of time, cook the chicken and vegetables as directed, then cool and refrigerate. When you’re ready to serve, reheat the waterzooi and stir in the cream.

Egemen Şener Mustafa

#EgemenSenerMustafa #chefisking #cheflife #chefcooking #cooking #kitchen #cookinglove