Spicy Korean Chicken Stew Recipe

Spicy Korean Chicken Stew Recipe

Serves 4
    1 whole chicken cut up to pieces, skin removed
    2 large carrots, diced to 1 to 1-1/2 inch size piece
    1 onion, diced
    1 lb potato, pealed and diced to large bite size chunks
    2 green chilies, sliced
    2 green onion, chopped
    2-3 cups sea kelp stock
To make the sea kelp stock, put a piece (about the size of your hand) of dried sea kelp (aka konbu) in a small pot with 4 cups of water. Bring to boil first, then simmer for 5 minutes over low heat. Discard the sea kelp and you will get golden sea kelp stock ready to use.

For the seasoning paste:
    3 tablespoons Korean chili paste
    3 tablespoons Korean chili flakes
    4 tablespoons soy sauce
    2 tablespoon Korean soy sauce for soup
    1 tablespoon oyster sauce, optional
    1 tablespoon honey
    3 garlic cloves, minced
    1 teaspoon pureed ginger
    2 tablespoon rice wine, optional
    2 teaspoons sesame oil

1.  In a large mixing bowl, mix all the seasoning paste in. Add the chicken and toss to coat with the seasoning. Place the chicken in a braising pan or a deep skillet. Pour the sea kelp stock over the chicken to barely cover them,about 2-3 cup. Bring to med-hot heat and let them boil first, then cover and simmer over low heat for 20 minutes.
2. Add the onion and carrots to the chicken, toss together. Simmer for another 10 minutes. Add the potatoes to the chicken and vegetable mixture and simmer together for 10-15 minutes. Cooking time will vary depends on the size of your vegetables.
3. If you see there are too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Tossing occasionally but very carefully without breaking the carrot and potatoes. Add the green chilies and green onion at last to toss. Serve hot with rice.

Serve and enjoy this delicious Authentic Korean Food Recipe – Spicy Korean Chicken Stew

No comments:

Post a Comment