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Braised Korean Chicken Stew

By The Canadian Living Test Kitchen

Tested till perfect

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Braised Korean Chicken Stew

Braised Korean Chicken Stew
courtesy Colleen Tully

This recipe makes 8 servings

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Nutritional Info

Per each of 8 servings: about -
cal 300
pro 23 g
total fat 16 g
sat. fat 4 g
carb 17 g
fibre 3 g
chol 92 mg
sodium 638 mg
potassium 552 mg
% RDI: -
calcium 4
iron 14
vit A 4
vit C 27
folate 16

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.

Ingredients

    10 dried shiitake mushrooms
    3 tbsp (45 mL) vegetable oil
    3 lb (1.5 kg) chicken drumsticks
    5 cloves garlic, minced
    1 tbsp (15 mL) Korean coarse chili powder (or 1 tsp/5 mL hot pepper flakes)
    1/2 cup (125 mL) sodium-reduced soy sauce
    3 tbsp (45 mL) granulated sugar
    2 tbsp (25 mL) Chinese rice wine, sake or dry sherry
    2 tbsp (25 mL) lemon juice
    1 lb (500 g) daikon radish, peeled and cut into 1-1/2-inch (4 cm) cubes
    4 green onions, chopped
    1 large Spanish onion, chopped
    12 peeled chestnuts (optional)
    2 hot green peppers, seeded and sliced
    2 tsp (10 mL) toasted pine nuts

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.

Source : Canadian Living Magazine: April 2009

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