Braised Korean Chicken Stew Braised Korean Chicken Stew

Braised Korean Chicken Stew Image by: Braised Korean Chicken Stew Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2009



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 facts Per each of 8 servings: about

  • Sodium 638 mg
  • Protein 23 g
  • Calories 300.0
  • Total fat 16 g
  • Potassium 552 mg
  • Cholesterol 92 mg
  • Saturated fat 4 g
  • Total carbohydrate 17 g


  • Iron 14.0
  • Folate 16.0
  • Calcium 4.0
  • Vitamin A 4.0
  • Vitamin C 27.0
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Braised Korean Chicken Stew