Spicy braised chicken
Chicken, potatoes, and carrots are boiled in red pepper paste seasoning.
- Prep
- 20 min
- Cook
- 40 min
Scale the recipe
Ingredients
- Chicken for stir-fried soup Total weight of bone-in trimmed chicken pieces
- 900 g
- potato
- 300 g
- carrots
- 120 g
- onion
- 150 g
- water
- 3 C
- Large green onion (daepa)
- 35 g
Seasonings
- Korean red chili paste (gochujang)
- 2 T
- Korean chili flakes (gochugaru)
- 2 T
- Brewed soy sauce
- 3 T
- sugar
- 1 T
- chopped garlic
- 1 T
- minced fresh ginger
- 1/4 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the potatoes and carrots
Cut the potatoes 300 g and carrots 120 g into 4 cm pieces.
-
Chop the onion
Coarsely chop the onion 150 g and keep it separate from the potatoes and carrots, which go in first.
-
Mix the seasoning
Mix the gochujang 2 T, gochugaru 2 T, soy sauce 3 T, sugar 1 T, minced garlic 1 T and minced ginger 1/4 T into an even paste.
-
Bring the chicken and seasoning to a boil
Put the chicken 900 g, water 3 C and prepared seasoning in a pot and bring to a boil.
-
Simmer the chicken first
Once the liquid boils, reduce to medium heat and simmer the chicken for 15 minutes.
-
Cook the potatoes and carrots
Add the potatoes and carrots, cover and cook over medium heat for 10 minutes.
-
Add the onion and check the potatoes
Add the onion and cook for 5 minutes more. Check that a skewer slides into the potatoes with little resistance.
-
Reduce the sauce uncovered
Simmer uncovered over medium heat for about 5 minutes, until the sauce lightly coats the chicken and vegetables.
-
Check the chicken temperature
Insert a thermometer away from the bone and check that the thickest meat stays at 75°C or above for 1 minute.
-
Finish with scallion
Add the diagonally sliced scallion 35 g and let the stew bubble briefly.
