Tested till perfect Slow Cooker Korean-Style Chicken Stew

Slow Cooker Korean-Style Chicken Stew

Asian-style braising recipes work wonders in the slow cooker. Strong flavours mellow and come together beautifully. Serve over rice for an easy and satisfying dinner. If you can't find daikon radish, substitute small white turnips.

By The Canadian Living Test Kitchen

Source: Canadian Living New Slow Cooker Classics

Recipe2 out of 5 based on 1 ratings.
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  • Portion size 4 to 6

Ingredients

  • 2 pkg (14 g each) 2pkg (14 g each)dried shiitake mushroomdried shiitake mushrooms
  • 3 lb 3lbchicken drumstickchicken drumsticks
  • 1 lb 1lbdaikon radishdaikon radishes, peeled and cut in 1-1/2-inch (4 cm) cubes
  • 1 1large Spanish onion, chopped
  • 5 5cloves garlic, minced
  • 2 2hot green peppers, seeded and sliced (optional)
  • 1/4 tsp 1/4tsphot 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 tbsp 1tbspcornstarch
  • 2 2green oniongreen onions, chopped
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Preparation

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

In slow cooker, combine mushroom caps, chicken, radishes, onion, garlic, hot green peppers and hot pepper flakes.

Stir together reserved mushroom soaking liquid, soy sauce, sugar, rice wine and lemon juice; pour over chicken mixture.

Cover and cook on low until juices run clear when chicken is pierced, 6 to 8 hours.

Whisk cornstarch with 1 tbsp cold water until smooth; pour over chicken. Cook, covered, on high until slightly thickened, about 5 minutes. Serve sprinkled with green onions.

Nutritional Information Per each of 6 servings: about

cal 387 pro 30g total fat 20g sat. fat 5g
carb 22g fibre 3g chol 125mg sodium 850mg
potassium 667mg

% RDI:

calcium 5 iron 18 vit A 4 vit C 28
folate 18
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