Korean Chicken Stew
A Recipe By Food Fusion.
Ingredients:
:
- Gochujang paste 3 tbs
- Soy sauce 2 tbs
- Hot sauce 1 tbs
- Oyster sauce ½ tbs
- Lehsan (Garlic) crushed 2 tsp
- Sugar ½ tbs
- Lal mirch (Red chilli) finely crushed 2 tsp
- Chicken powder 1 tsp
- Water 3 tbs
- Lehsan (Garlic) 4-5 cloves
- Gajar (Carrot) 1 medium
- Aloo (Potato) 1 large
- Hara pyaz (Spring onion) 4 bulbs
- Hara pyaz (Spring onion) 4 stalk
- Cooking oil 2 tbs
- Chicken mix boti 600g
- Himalayan pink salt ¼ tsp or to taste
- Water 2-3 Cups
- Til ka tel (Sesame oil) 1 tbs
- Til (Sesame seeds) roasted ½ tbs
- Hara pyaz (Spring onion) leaves chopped
Directions:
In a bowl,add gochujang paste,soy sauce,hot sauce,oyster sauce,garlic,sugar,red chilli crushed, chicken powder,water,whisk well & set aside.
Slice garlic cloves & set aside.
Cut carrot,potato in large cubes,cut spring onion bulbs in halves & set aside.
Cut spring onion stalk in 1-inch piece & set aside.
In a wok,add cooking oil & fry chicken pieces on medium flame until light golden (1-2 minutes).
Add pink salt & mix well.
Add garlic,mix well & fry until chicken is golden (2-3 minutes).
Add prepared sauce & mix well.
Add water & mix well.
Add carrot,potato,mix well & bring it to boil,cover & cook on medium flame until tender (15-18 minutes).
Add spring onion bulb & stalk,sesame oil & mix well,cover & cook on low flame for 2 minutes.
Sprinkle sesame seeds,spring onion leaves & serve with boiled rice!
Recipe By: Seema Hanif ( Food Fusion )
