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Spicy Chicken and Potato Stew

Spicy Chicken and Potato Stew


  • Spicy

Add more vegetables and adjust the spiciness level to suit your taste




Most of Korean cuisines are bold in taste and spicy. This recipe balancing the rich and spicy chicken broth with tender vegetables. Despite the potatoes provide enough carbohydrate, this dish also often eat with white rice.

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Step 1
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Prepare the ingredients. Wash clean the carrots and cut into 2 inch pieces.
Cut onion into eight. Wash clean the potatoes and cut into large dices.
Wash clean green bell pepper and cut into wedges. And chop the garlic.

Step 2
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Bring water to a boil on a large pot and add the chicken parts, poaching them for 5 minutes.
Remove from the heat and drain well. Rinse the chicken parts with cold sink water. Add them back to the empty pot.

Step 3
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In a small bowl, stir together the soy sauce with the water, then mix in the pepper paste. Add the mixture in to the pot with chicken parts, onion, potatoes, ginger, carrots, garlic and sugar.

Step 4
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Heat the pot until it begins to boil, and stir continuously to mix them well. Turn down the heat and bring to simmer on low heat for 45 minutes.

Step 5
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Remove pot from the heat when the chicken juice is clear and chicken and vegetables are cooked through.
The sauce will thicken as it begins to cool.

Step 6
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Serve the stew with hot steamed white rice while its hot.

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  • 1 hour 15 minutes
  • Serves 4
  • Medium
  • 74 C (165 F)

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Adjust Servings:
2 Carrots
1 kilogram Chicken drumsticks Or other chicken parts
3 - 4 large size Potatoes
1 Green bell pepper
1 teaspoon Ginger
1 Onion
2 tablespoons Sugar
4 cloves Garlic
3 tablespoons Korean red pepper paste Or other hot chili sauce
1/2 cup Soy sauce
1/2 cup Water

Nutritional information

46.1 g
Total Carbohydrate
0.9 g
Total Fat
12.7 g

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