Spicy chicken and potato stew: This easy-to-make dish is perfect for cold winter, as it is hearty and flavorful. Fill you tummy with a serving of this rich, yet reasonably low-cal chicken stew to endure the cold winter night.
Ingredients (for 4 servings):
1 chicken (medium), cut into 8 or 10 pieces
2 dried hot chili pepper
Cooking oil
2 medium potatoes, peeled and cut into chunks
1/2 medium carrot, peeled and cut into chunks
1/2 stalk of green onion, sliced diagonally
1 medium onion, peeled and cut into chunks1 hot pepper for garnish, sliced diagonally
Seasoning ingredients:
2Tbsp hot chili pepper paste
2Tbsp soy sauce
1Tbsp sesame seed oil
1Tbsp sugar
1Tbsp hot chili pepper powder
2Tbsp minced green onion
1Tbsp minced garlic
2Tbsp minced gingerA dash of sesame seeds
2 cups water
Direction:
1. Cut up the chicken into 8 or 10 pieces. Wash under cold flowing water and let it drain completely.
2. Drizzle a bit of cooking oil in a frying pan and brown the chicken pieces until golden on the outside. Pat the browned chicken pieces with paper towel to get rid of extra oil.
3. Cut the potato, carrot and onion into bite size chunks.
4. In a pot mix the chicken and 2/3 of seasoning mixture. Pour in the water and let it come to a boil.
5. Put the potato, carrot, and onion pieces, as well as cut up green onion and diagonally sliced peppers. Add the remaining seasoning mix. Cover and let it simmer until the ingredients are cooked thoroughly, about 30 to 40 minutes.
Tips:
1. Let the chicken cook on high heat at first, then reduce the heat after the chicken is cooked somewhat. This way the seasoning seeps into the chicken pieces.
2. For those of you who are watching weight, instead of browning the chicken in oil, try blanching the chicken pieces in boiling water. You may mix in a bit of Korean bean paste to eliminate the smell of chicken.
3. Instead of minced ginger, you may substitute it with a tablespoon of instant coffee, cinnamon powder or even curry powder to get rid of the unsavory chicken smell.
