Korean-style chicken stew
A hearty dish with a gochujang kick to heat things up over the winter months
- 2 tsp vegetable oil
- 4 whole chicken thighs
- 1 onionroughly chopped
- 2 cloves garlic
- a thumb sized piece gingerroughly chopped
- 3 tbsp gochujang
- 3 tbsp rice vinegar
- 500ml chicken stock
- 2 carrotsroughly chopped
- ½ daikon radishcut into pieces (or use 12 halved regular radishes)
- 200g shiitake mushroomsquartered
- 200g jasmine rice
- 2 tbsp sesame seedstoasted
- a small bunch coriandertorn to serve
Nutrition: per serving
- kcal437low
- fat9.3g
- saturates2g
- carbs64.6g
- sugars12.7g
- fibre4.5g
- protein21.5g
- salt1.3g
Method
step 1
Heat the vegetable oil in a casserole over a medium-high heat. Fry the chicken thighs, skin-side down, for 3-4 minutes or until really golden. Scoop out onto a plate.
step 2
Put the onion, garlic, ginger, gochujang and rice vinegar into a blender or small food processor, and whizz until completely smooth.
step 3
Tip the purée into the casserole and cook for a few minutes before returning the chicken, followed by the stock, carrots, daikon and mushrooms. Bring to the boil then reduce to a simmer for 45 minutes.
step 4
Put the jasmine rice, 400ml of cold water and a pinch of salt in a small pan. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook for 10 minutes. Remove from the heat and leave to steam with the lid on for another 10 minutes.
step 5
Divide the rice between shallow bowls, then ladle over the stew. Serve sprinkled with sesame seeds and coriander leaves.
