Korean Spicy Chicken Stew
Korean Spicy Chicken Stew - potatoes, chicken, onion, baby carrots, scallions, soy sauce, chili paste.
Servings: 4 people
Calories: 445kcal
Ingredients
- 2 tablespoons oil
- 1 1/4 lbs (570g) chicken, cut into pieces and seasoned with some salt and pepper
- 1 onion sliced
- 10 oz (300g) potatoes, cut into pieces
- 5 baby carrots
- 2 stalks scallions cut into 2-in lengths
Seasoning:
- 3 tablespoons Korean chili paste
- 1/2 cup water
- 1 teaspoon Korean chili powder
- 1 tablespoon rice wine or sake
- 1 tablespoon soy sauce
- 1 teaspoon anchovy sauce or fish sauce (to taste)
Instructions
- Heat the oil in a large pot over high heat. Working in batches if necessary, add the chicken, skin-side down, and brown on both sides, about 6-7 minutes per side.
- In a small bowl, combine all the Seasoning ingredients and mix well. Set aside.
- When all the chicken is browned, add the onion, potatoes, baby carrots, and scallions. Stir a few times to combine well. Add the Seasoning into the pot, stir to blend well with all the ingredients. Cover the pot reduce the heat to medium-low, stirring now and then. Cook for about 45-60 minutes or until the chicken is cooked through, and the potatoes are tender. Add some water if the stew is too dry.
Nutrition
Serving: 4people | Calories: 445kcal | Carbohydrates: 17g | Protein: 29g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 499mg | Fiber: 2g | Sugar: 3g