Chicken are so quick to fix. This korean spicy chicken stew soup is so delicious and addicting that you just cannot stop reaching to the pot for one more scoop. Great to serve with steamed brown rice or sourdough bread. A comfortable food thatis packed of lots of good stuffs.
- Half organic chicken, splited
- 1 onion
- 1 carrot
- 2 cups squash of your choice
- 2 king oyster mushroom or 1 cup any mushroom
- 10 frozen cylinder shaped rice cake
- 2 potatoes or 1 sweet potato
- 2 Tsp Korean hot pepper flakes
- 1 Tsp gochujang
- 1 Tsp organic tamari sauce
- 1 Tsp Honey or brown rice syrup
- 1 Tsp olive oil
- 1 Tsp garlic paste
- 1/4 tsp black pepper
- 2 scallions
Browning chicken pieces (bone in for flavors) in Olive oil for 3 minutes on both sides. This step would reduce the gamey taste in chicken and also would enhance the aroma.
Add diced potatoes, carrots, squash and rice cake. Keep stir fry for about 2 more minutes.
Pour in hot water to cover just everything. Add sliced mushroom at this point. Stir in theseasoning paste.Bring it to a boil and reduce it to simmer for 10-15 minutes depending on how large the pieces are. Stir and check the doneness at every few minutes. Making sure the sauce is not drying up if leaving the pot without a lid.
Adjust seasoning if needed. crack in black pepper and drop the minced scallions right before turning off the heat. Serve with rice or bread.
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