Korean Chicken Stew

Cold Storage Honey Chicken 

Potato - 1

Carrot - 1

Onion - 1

Garlic - 2 cloves, chopped finely

Ginger - 2 slices, chopped finely

Dried beancurd - 6 pieces


Sauce

Gochujang - 1 Tbsp

Soya Sauce - 1 Tbsp

Brown Sugar - 3/4 Tbsp

Sesame oil - 1 Tbsp


1. Boil potatoes and carrots for 5 mins and drain. Put in claypot.

2. In another pot, Saute onion till fragrant and add to claypot.

3. Saute garlic and ginger till fragrant and add to claypot. 

4. Saute sauce till boiling, add 1.5 Cup water. When boiling, add chicken to the sauce and cook for few minutes. Add everything to claypot. Boil for 10 mins. 

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