Tested till perfect Braised Korean Chicken Stew
Braised Korean Chicken Stew
courtesy Colleen Tully

Braised Korean Chicken Stew

Economical and efficient, braising is common in Asian recipes. Look for Korean coarse chili powder in Asian food markets. During autumn in Korea, this dish, called tak tchim, is made with chestnuts, so if you like, add a dozen vacuum-packed peeled chestnuts, about 65 g.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2009

  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

Ingredients

  • 10 10dried shiitake mushroomshiitake mushrooms
  • 3 tbsp 3tbspvegetable oil
  • 3 lb 3lbchicken drumstickchicken drumsticks
  • 5 cloves 5clovesgarlic, minced
  • 1 tbsp 1tbspKorean coarse chili powder, or 1 tsp/5 mL hot pepper flakes
  • 1/2 cup 1/2cupsodium-reduced soy sauce
  • 3 tbsp 3tbspgranulated sugar
  • 2 tbsp 2tbspChinese rice wine or sake or dry sherry
  • 2 tbsp 2tbsplemon juice
  • 1 lb 1lbdaikon radish, peeled and cut into 1-1/2 inch (4 cm) cubes
  • 4 4green oniongreen onions, chopped
  • 1 1large Spanish onion, chopped
  • 12 12peeled chestnutchestnuts, optional
  • 2 2hot green peppers, seeded and sliced
  • 2 tsp 2tsptoasted pine nutpine nuts
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Preparation

In small bowl, pour 1-1/2 cups (375 mL) boiling water over mushrooms; let stand for 30 minutes. Drain, reserving liquid; remove and discard stems.

In large skillet, heat half of the oil over medium-high heat; brown chicken, in batches. Transfer to plate.

Drain all but 1 tbsp (15 mL) of the fat from pan; fry garlic and chili powder over medium-low heat for 30 seconds. Stir in 1/2 cup (125 mL) water, soy sauce, sugar, rice wine and lemon juice. Remove from heat and set aside.

In shallow Dutch oven, bring radish, green onions, Spanish onion, chestnuts (if using), mushrooms and reserved mushroom liquid to boil over medium heat; cover and boil for 5 minutes.

Add chicken and soy sauce mixture; bring to boil. Reduce heat to medium-low; simmer, covered, for 25 minutes, stirring occasionally.

Stir in hot peppers; simmer until radish is tender, about 15 minutes. Garnish with pine nuts.

Nutritional Information Per each of 8 servings: about

cal 300 pro 23g total fat 16g sat. fat 4g
carb 17g fibre 3g chol 92mg sodium 638mg
potassium 552mg

% RDI:

calcium 4 iron 14 vit A 4 vit C 27
folate 16
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