Braised Korean Chicken Stew
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Braised Korean Chicken Stew
courtesy Colleen Tully
This recipe makes 8 servings
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.
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
- Keywords : Korean; Main Course; Chicken; Radishes; Onions; Braise/Pot Roast; Mushrooms; Garlic;
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