Chilli Chicken Stew

    50 minutes

    This is a Korean chilli chicken stew that is known there as 'Dakdoritang'. It also has potatoes, carrots and onions making it a hearty one pot dinner.

    3 people made this

    Serves: 4 

    • 1 whole chicken
    • 3 slices ginger
    • 1 1/2 cups (375ml) water
    • 3 tablespoons soy sauce
    • 1 tablespoon caster sugar
    • 1 tablespoon Korean hot chilli paste
    • 1 teaspoon Korean red chilli powder
    • 1 teaspoon garlic, crushed
    • 2 teaspoons sesame oil
    • 3 medium potatoes
    • 1 medium carrot
    • 1 onion
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 spring onions, diced
    • 1 teaspoon sesame seeds

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cut the whole chicken into about 10 pieces, trim the fat and wash well.
    2. Put the chicken pieces in a large saucepan and add enough water in to cover the chicken.
    3. Add the ginger and boil for about 10 minutes on medium heat. Drain off the water and discard ginger.
    4. Add water, soy sauce, sugar, Korean hot chilli paste, red chilli powder, garlic and sesame oil. Mix well and cook for 10 minutes.
    5. Peel the potatoes, carrots and onion then cut into 2.5cm x 5cm. Add the potatoes and carrots to the chicken then cook for 5 more minutes.
    6. Add onion, salt and black pepper then mix well and cook for another 5 minutes. Garnish the soup with the spring onions and sesame seeds.

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