Wednesday 16 September 2015

Easy Korean Spicy Chicken Stew (Dakdoritang)

It was raining the entire afternoon and I was stranded at home. It meant no replenishing of food and grocery items. Having gone through my inventory in the refrigerator, I thought it would be timely to make another pot of comfort food for dinner.

Dakdoritang or Korean Spicy Chicken Stew is somewhat like our curry chicken. Just less spicy, and in my opinion, easier to prepare. Without the coconut milk and excessive flavorings, I also find it less heavy for the stomach. 

Definitely mouthwatering as my whole house was filled with aroma from Kimchiland....

Ingredients (enough for 2 pax) :
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  • 1/2 chicken (chopped into pieces)
  • 2 potatoes (cut potatoes into halves or quarters)
  • 2 carrots (chopped into chunks)
  • 1 large yellow onion (chopped into chunks)
  • 6 cloves of garlic (pressed)
  • 4 slices ginger
  • 2 stalks of spring onions (chopped) 
  • water to boil

Seasonings :
  • 2 tbsp sugar
  • 2 tbsp rice wine
  • 2 tbsp light soy sauce
  • 1/2 tsp grounded black pepper
  • 2 tbsp sesame oil
  • 2 tbsp red chilli flakes (get the Korean gochugaru if possible)
  • 2 tbsp Korean red pepper paste/gochujang
  • 1-2 cup water (subject to your pot size, use a little more water if pot size is large)
  • cooking oil

(tsp = teaspoon; tbsp = tablespoon)    

Tip : Do not cover with lid during last 5-10 minutes of cooking so that the sauce can be cooked down.

Method : 

This is not a norm for preparing this dish but I prefer to blanch the chicken for 3-5 minutes to remove excess fat and scum first. Rinse chicken in running water to clean after blanch and set aside. Alternatively, you may choose to pan fry the chicken pieces first.
Add 2 tbsp sugar, 2 tbsp rice wine, 2 tbsp light soy sauce, 1/2 tsp grounded black pepper, 2 tbsp red chili flakes (gochugaru), 2 tbsp Korean red chili pepper paste (gochujang) in a bowl and mix thoroughly.
Heat cooking oil in pot and add aromatic ingredients : ginger, onions and garlic. Lightly saute.
Add mixed seasonings into pot and give it a light stir. 
Pour 1-2 cups of water (depending on pot size, add more water if pot size is large). Let it simmer for 2 minutes at high heat.
Fold in chicken pieces. Turn to medium-high heat, cover lid and simmer for 15 minutes.
Toss in potatoes and carrots after 15 minutes. Cover with lid and further simmer for another 15 minutes at low-medium heat. Give it a stir every now and then. Remove lid after 15 minutes and allow cooking for another 10 minutes. By removing the lid to cook, it would allow the sauce to be cooked down faster. Stir to check that all ingredients are thoroughly cooked and add sesame oil and spring onions before transferring to serving bowl.
Serve while hot with steamed rice.


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