This stew is packed with tender chunks of chicken, potatoes, carrot and onions. I added 2 teaspoons of chilli flakes to the hot and spicy Korean sauce to give it the extra 'kick'. This stew did go down well with hot white rice but I preferred to have it with bread instead.
Recipe for Chicken Stew with hot and spicy Korean sauce
- 1/2 chicken, cut into bite size
- 2 potatoes, cut into chunks
- 1 carrot
- 2 onions
- 5 garlic cloves
- Spring onions cut into 2 inch lengths
- 2 tsp sesame seeds, lightly toasted
- 1 Tbsp sesame oil
- 1 Tbsp Shaoxing wine
- 2.1/2 Tbsp hot and spicy Korean sauce
- 1 Tbsp sugar
- 3 Tbsp light soya sauce
- 1 Tbsp honey
- 2 tsp chilli flakes
- dash of pepper
- Marinate the chicken with the ingredients for the sauce for a few hours.
- Place marinated chicken in a wok. Add in 1 to 1.1/2 cups of water.
- Bring it to the boil, reduce heat, cover, cook for 15 mins. stirring occasionally.
- Add in the carrot, potatoes and garlic cloves. Cook till chicken is tender and cooked through and the sauce is slightly thickened.
- Fine tune to taste, toss in the spring onions, drizzle on some sesame oil and Shaoxing wine. Sprinkle on some sesame seeds.
- Dish out and serve.
I'm linking this post to the Little Thumbs Up event, theme for July is 'Potatoes' organised by
Jasline of Foodie Baker