Recipe: Spicy Chicken Stew

Ingredients

  1. 1 package of chicken breast tenders (may use dark meat instead, or mix.
  2. 1 potato, sliced
  3. 1 half jalapeno pepper, sliced
  4. 1 onion, sliced
  5. 1 tsp powdered ginger
  6. 3 tbsp Korean red hot pepper powder (less if necessary)
  7. 1 tsp coarse salt (or more, if necessary according to taste)
  8. 1/4 tsp fine black pepper
  9. 1 tbsp honey
  10. 1 cup kimchee
  11. 1 tbsp Gochujang (red hot bean paste available in Korean markets)
  12. 1 tsp crushed red pepper
  13. 1 cup chopped cabbage (optional)
  14. 1/2 Korean or Italian Squash, chopped
  15. 4-5 cloves of minced garlic
  16. 1/8 cup of Soju (Korean rice wine)
  17. 1 tsp rice vinegar (optional)
  18. 1/2 cup daikon 1-2 green onions, coarsely chopped
  19. 2 tbsp soy sauce
  20. 1 tbsp olive oil

Instructions

  1. Fill a 3 qt pot about 1/2 way with water. Bring to a boil.
  2. Add ginger powder soju, vinegar and chicken. Bring to a boil.
  3. Skim fat and foam.
  4. Add the rest of the ingredients. Bring to a boil, stirring occasionally.
  5. Reduce heat to medium and continue to boil for 15-20 minutes.
  6. Taste. Add more seasoning if necessary.
  7. Serve with rice.

Number of servings (yield): 4

Meal type: dinner

My rating: 5 stars:  ★★★★★ 1 review(s)

Microformatting by hRecipe.