Skip to main content

Chicken Stew with hot and spicy Korean sauce




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

    Ingredients

    • 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
    Sauce
    • 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

    Method

    1. Marinate the chicken with the ingredients for the sauce for a few hours.
    2. Place marinated chicken in a wok.  Add in 1 to 1.1/2 cups of water.
    3. Bring it to the boil, reduce heat, cover, cook for 15 mins. stirring occasionally.
    4. Add in the carrot, potatoes and garlic cloves.  Cook till chicken is tender and cooked through and the sauce is slightly thickened.
    5. Fine tune to taste, toss in the spring onions, drizzle on some sesame oil and Shaoxing wine.  Sprinkle on some sesame seeds.
    6. Dish out and serve.




    I'm linking this post to the Little Thumbs Up event, theme for July is  'Potatoes' organised by 
    Zoe of  Bake for Happy Kids, Doreen of  My Little Favourite DIY and hosted by
    Jasline of  Foodie Baker

Comments

  1. looks wonderful lovely presentation

    ReplyDelete
  2. This looks so appetizing! Love hot and spicy flavours.

    ReplyDelete
  3. Cheah, this stew of yours looks very delicious! I must go and find the Korean sauce.

    ReplyDelete
  4. Hi Cheah,

    How I wiah I can eat your hot and spicy chicken stew for our dinner tonight... dream dream

    Zoe

    ReplyDelete
    Replies
    1. Don't think your kids can take the spicy flavour. Pretty spicy, actually!

      Delete
  5. Hi Soke Hah, this chicken stew looks so good. Yummylicious with rice,

    ReplyDelete
  6. sound really good dish, I still have the Korean chili sauce, must use it to cook this dish.

    ReplyDelete
  7. Spicy chicken! Looks really good! I can imagine that with Korean sauce it really had some 'kick' :D

    ReplyDelete
  8. Hi Cheah, the stew looks delicious! One bow of rice may not be enough for me... thanks for sharing with Little Thumbs Up!

    ReplyDelete
  9. i am not sure how it taste but it sure looks delicious to me!

    ReplyDelete
  10. WOW...what a lovely spicy chicken dish. Definitely can have more rice with it!

    ReplyDelete
  11. Wow look yummy
    I feel hungry now when look on this

    ReplyDelete
  12. halo,,
    i do not have korean chillie sauce wat orher sauce '
    can i used,,? hoope u can share,,thanks
    maya---sg

    ReplyDelete
    Replies
    1. I suppose you can use other chilli sauce, add some chilli flakes if you'd like a spicy taste.

      Delete
  13. Hi. Where can I get the Korean sauce? Do major supermarkets hv it? I wanna try cooking it seeing how helpful ur recipe looks.

    ReplyDelete
    Replies
    1. Yes, major supermarkets should have them. Btw, may I know where are you from?

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju