THE CRIMSON CHICKEN-POT
(Our Play on Korean Spicy Chicken Stew / Dakdoritang)
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
- The Scorch Sear chicken and onions in a heavy pot until the skin is browned.
- The Bloom Whisk the fire silk with a 30ml splash of stock; pour over the chicken and boil until it bubbles.
- The Swell Add the rest of the stock and veg; cover and simmer for 25 minutes until the potatoes are tender.
- The Marriage Uncover and simmer for 5 minutes until the sauce is a thick red lacquer.
- The Final Flourish Top with raw spring onions and a heavy drizzle of sesame oil.