Asian Recipes
The authentic recipe calls for one whole chicken cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces.
Wash the chicken parts in the running water and set aside.
In a mixing bowl, combine all the seasonings together and mix well.
Add the chicken and coat well.
Place the chicken in a braising pan or pot. Even a deep skillet would do a great job. Pour the sea kelp stock over the chicken.
To make the sea kelp stock, you simmer a large piece (about the size of your hand) of dried sea kelp in water for 5-7 minutes over low heat.
How much of the stock? Just to barely cover the chicken. You don’t want to drown them.
Let them boil first and then simmer over low heat for 20 minutes, covered.
Add the diced onion and carrots and simmer for another 10 minutes over med-low heat.
Add the potatoes and simmer again for 10-15 minutes stirring gently occasionally. Cooking time can be various depends on the size of your vegetables. I like mine slightly big but you can make yours according to your preference.
When the vegetables are almost tender, open the lid to evaporate the liquid in the sauce. This will help thicken the sauce.
At last, add green chili and green onion. Stir to mix well.
Doesn’t it look delicious? The meat will fall off the bone and the spicy sauce is just to die for. Bring on the rice! I am so ready to dig in again.
You don’t need anything else except a bowl of rice to drizzle the sauce over, but some Asian style green salad would make it a lovely meal.
Enjoy the aroma first and dig in! I have a feeling that this chicken stew will make everyone in your family very-very happy tonight. … just like my sister-in-law did with my family a few years ago.
Enjoy!
Spicy Korean Chicken Stew, Dakdoritang
Author: Beyond Kimchee
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4-6
Ingredients
1 whole chicken (3.5 lbs) 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*
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
Instructions
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.
2. 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.
3. Add the onion and carrots to the chicken, toss together. Simmer for another 10 minutes.
4. 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.
5. 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.
6. Add the green chilies and green onion at last to toss. Serve hot with rice.
Notes
* 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.
This recipe and image sources are referred in website: Beyondkimchee.com .Thanks so much!
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