Spicy Korean Chicken Stew

Bereiding

1. 1

   On medium-high heat, boil some water (1,2–1,4 l) in a medium sized pot. Once it’s rolling boiling, parboil the chicken for 1 minute. Drain the water.

2. 2

   In a clean pot, add the chicken, sauce and the water. Boil them over medium-high heat for about 10 mins, covered.

3. 3

   Add the potatoes, carrots, and onions and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Add the perilla leaves. Simmer for a further 8 mins (or until the chicken and the potatoes are fully cooked), covered.

4. 4

   Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice.

Bron: mykoreankitchen.com · Sue | My Korean Kitchen