We’re not kidding. This one will make you sweat. Spicy, succulent and verging on addictive. You should probably make it right now.
- 1 chicken cut into pieces, skin removed (we used legs and thighs)
- 2–3 cups sea kelp stock
- 5 large carrots, peeled and cut into large bite-sized chunks
- 1 onion, diced
- 4 large potatoes, peeled and cut into large bite-sized chunks
- 2 Korean green chilies, seeded and chopped (to garnish)
- 3 scallions, chopped (to garnish)
For the seasoning paste
- 3 cloves garlic, minced
- 5 tbsp soy sauce
- 2 tbsp Korean chili paste
- 2 tbsp Korean chili flakes
- 2 tbsp rice wine
- 1 tbsp oyster flavoured sauce
- 1 tbsp honey
- 2 tsp sesame oil
- 1 tsp finely grated fresh ginger
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INSTRUCTIONS – STOCK
- Mix the seasoning paste ingredients together in a large bowl, add the chicken and toss to coat. Set aside while you make your sea kelp stock.
- To make the sea kelp stock, place a hand-sized piece of dried sea kelp (kombu) in a medium pot with 4 cups of water.
- Bring to a boil, and let simmer for 5 minutes. Discard the sea kelp.
INSTRUCTIONS – CHICKEN & POTATOES
- Place the chicken in a large braising pan or deep skillet. Pour the sea kelp stock over the chicken just to cover.
- Bring the stock to a gentle boil over medium-high heat.
- Cover, reduce the heat and let simmer for 20 minutes.
- Add the carrots and onion, stir, cover and let simmer for another 10 minutes.
- Add the potatoes, stir again, cover and let simmer 10 to 15 minutes more.
- Remove the lid, and let the sauce gently bubble and thicken over medium heat.
- When the sauce is the thickness you like, it’s ready to dish up.
- Simply garnish with scallions and green chilies, and serve with rice.