THE CRIMSON CHICKEN-POT

(Our Play on Korean Spicy Chicken Stew / Dakdoritang)

THE CRIMSON CHICKEN-POT

Ingredients: 600g Chicken thighs (bone-in), 3 tbsp Gochujang, 1 tbsp Soy sauce, 1 tbsp Honey, 1 Large onion (cubed), 2 Potatoes (cubed), 1 Carrot (cubed), 400ml Chicken stock...

Ingredients

  • 600g Chicken thighs (bone-in)
  • 3 tbsp Gochujang
  • 1 tbsp Soy sauce
  • 1 tbsp Honey
  • 1 Large onion (cubed)
  • 2 Potatoes (cubed)
  • 1 Carrot (cubed)
  • 400ml Chicken stock

Cooking Method

  1. The Scorch Sear chicken and onions in a heavy pot until the skin is browned.
  2. The Bloom Whisk the fire silk with a 30ml splash of stock; pour over the chicken and boil until it bubbles.
  3. The Swell Add the rest of the stock and veg; cover and simmer for 25 minutes until the potatoes are tender.
  4. The Marriage Uncover and simmer for 5 minutes until the sauce is a thick red lacquer.
  5. The Final Flourish Top with raw spring onions and a heavy drizzle of sesame oil.

Cuisine: Asian

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